This Barefoot Contessa company pot roast takes an inexpensive beefiness chuck roast, a bottle of scarlet wine, a piddling brandy, carrots, onions, celery, leeks, and tomatoes and transforms them into a meal worthy of a dinner party. And leftovers to last the week.

Each fourth dimension we brand pot roast, we're astounded at simply how marvelously tender such an undervalued cut of meat can go with a niggling love and a lotta patience. We're convinced the trick to pot roast lies in leaving it in the oven long enough. Those of you lot who are impatient volition find that it remain non quite ready until the very terminal moment, when you've all simply given up any thoughts of it actually becoming tender. Hang in there. It will happen. It just does so in its own fourth dimension.– Renee Schettler Rossi

Ina Garten'south Company Pot Roast

A partially sliced Barefoot Contessa company pot roast on a serving platter, garnished with thyme sprigs.

This Barefoot Contessa company pot roast takes an inexpensive beef chuck roast, a bottle of red wine, a little brandy, carrots, onions, celery, leeks, and tomatoes and transforms them into a meal worthy of a dinner party. And leftovers to concluding the week.

Ina Garten

Prep one 60 minutes

Cook two hrs 45 mins

Full 3 hrs 45 mins

  • One (iv- to 5-pound) prime boneless beef chuck roast tied
  • Kosher salt and freshly basis black pepper to taste
  • All-purpose flour
  • Good olive oil
  • ii cups (4 carrots) chopped carrots
  • ii cups (two onions) chopped yellowish onions
  • ii cups (4 stalks) chopped celery
  • 2 cups (2 to 4 leeks) chopped leeks white and light dark-green parts
  • five large garlic cloves peeled and crushed
  • two cups good carmine wine such as Burgundy
  • 2 tablespoons Cognac or brandy
  • One (28-ounce) tin can whole plum tomatoes in puree
  • 1 cup bootleg chicken stock or canned chicken broth
  • 1 chicken bouillon cube
  • 3 branches thyme
  • ii branches rosemary
  • 1 tablespoon unsalted butter at room temperature

  • Preheat the oven to 325°F (160°C).

  • Pat the roast dry out with newspaper towels. Season the roast all over with i tablespoon salt and one ane/ii teaspoons pepper. Place the flour on a plate and dredge the roast in flour, turning to coat all sides, including the ends.

  • In a large Dutch oven over medium heat, warm 2 tablespoons oil. Add together the roast and sear, without moving information technology, until nicely browned, 5 to eight minutes. Turn and sear the opposite side. Then turn and sear the ends, 4 to 5 minutes each. Using tongs, transfer the roast to a large plate.

  • Add together 2 tablespoons oil to the Dutch oven and go along it over medium heat. Add together the carrots, onions, celery, leeks, garlic, one tablespoon table salt, and 1 1/ii teaspoons pepper and melt, stirring occasionally, for 10 to fifteen minutes, until tender but not browned.

  • Advisedly add together the wine and Cognac and bring to a eddy.

  • Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons table salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Return the roast to the pot, bring to a boil, and cover. Identify in the oven for 1 hour.

  • Plow the heat down to 250°F (120°C) to go along the sauce at a gentle simmer. Go on to roast until the meat is fork-tender or the pot roast registers 160°F (71°C), about 1 ane/2 hours, for a total of 2 1/two hours in the oven.

  • Transfer the roast to a cutting lath. Remove the herb package and discard. Skim and discard as much fat as possible from the surface of the sauce.

  • Transfer one-half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until polish.

  • Pour the puree back into the pot, place on the stove top over low oestrus, and return the sauce to a simmer. Meanwhile, place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir the butter mixture into the sauce and simmer, stirring constantly, until thickened, i to two minutes. Remove from the heat, gustatory modality, and adjust the seasonings accordingly.

  • Remove the strings from the roast and piece the meat. Pile it onto a platter and serve it warm with the sauce spooned over information technology. (You may have some leftover sauce, which y'all tin can comprehend and refrigerate for up to 3 days. Rewarm it gently over depression heat and, if desired, add a splash of red vino only before serving. It'southward delicious over pasta.)

Slow Cooker Variation

To make this company pot roast in your slow cooker, follow steps 1 through 4, place the pot roast and vegetables in your deadening cooker, and so proceed as follows…

5. Transfer the vegetable and booze mixture to the tedious cooker and add the tomatoes, chicken stock, bouillon cube, if using, 2 teaspoons salt, and ane teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add together to the boring cooker. Place the roast in the dull cooker and cover. Cook until the roast is fork-tender, on low for viii to ten hours or loftier for 5 to 6 hours.

6. Transfer the roast to a cut board. Remove the herb package and discard. Skim off as much fat as possible from the surface of the sauce.

7. Transfer one-half the sauce and vegetables to a blender or a nutrient processor fitted with the steel blade and puree until smooth.

8. Pour the puree and the remainder of the sauce into a large pot, place on the stove meridian over low rut, and return the sauce to a simmer. Identify two tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir the butter mixture into the sauce and simmer, stirring constantly, until thickened, which ought to have about 2 minutes. If the sauce is also thick, get ahead and thin with additional chicken stock. Taste and adjust the seasonings accordingly.

9. Remove the strings from the roast and piece the meat. Pile it onto a platter and serve it warm with the sauce spooned over information technology.

Recipe Testers' Reviews

Originally published December 01, 2019

Recipe © 2008 Ina Garten. Photo © 2008 Quentin Salary. All rights reserved. All materials used with permission.

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