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Company Pot Roast

  • Author: Ina Garten
  • Prep Time: 20
  • Cook Time: 180
  • Total Time: 200

Description

I really like cooking Ina Garten recipes. This recipe is right up my alley….delicious and easy. It also makes a lot and you will have plenty of left overs. Enjoy!


Scale

Ingredients

  • 1 (4-5 lb.) prime boneless beef chuck roast, tied
  • Kosher salt & freshly ground black pepper
  • All-purpose flour
  • Good olive oil
  • 2 cups chopped carrots (4 carrots)
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups chopped celery (4 stalks)
  • 5 large garlic cloves, peeled and crushed
  • 2 cups good red wine, such as Burgundy
  • 2 Tbsp. Cognac or brandy
  • 1 jar Marina’s Italian Style Tomato Sauce
  • 1 cup chicken stock, preferably homemade
  • 3 branches fresh thyme
  • 2 branches fresh rosemary
  • 1 Tbsp. unsalted butter, at room temperature

Instructions

  1. Preheat the oven to 325 degrees F.
  2. Pat the beef dry with a paper towel. Season the roast all over with 1 Tbsp. salt and 1 ½ tsp. pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 Tbsp. olive oil over medium heat. Add the roast and sear for 4-5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4-5 minutes for each side. Remove the roast to a large plate.
  3. Add 2 Tbsp. olive oil to the Dutch oven. Add the carrots, onion, celery, garlic, 1 Tbsp. salt, and 1 ½ tsp. pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and the Cognac and bring to a boil. Add the tomato sauce, chicken stock, 2 tsp. salt, and 1 tsp. pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 ½ hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
  4. Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 Tbsp. flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast and slice the meat. Serve warm with the sauce spooned over it.


Nutrition

  • Serving Size: 8
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