Get ready for the best pot roast that you has ever crossed your lips. This is not one of those fall apart roast that you cook to death and the end product does not resemble a slice of meat. This produces a tender slice of beef and the best
sauce gravy that I have ever had. This Company Pot Roast is Ina Garten’s from her Back to Basics cookbook. It is all over the blogosphere receiving raves from everyone. So whenever you want to impress company or just have a great meal for yourself this is a hit and you will find yourself making it over and over. It is fabulous!
It only takes about 30 minutes to put it together, but the cooking time is about 3 1/2 hours so give yourself an afternoon. It is also great the next day so it could be made ahead of time. I made mashed potatoes and Ina’s roasted Brussel sprouts to serve with this flawless roast. Heavenly! By the way there was enough of the gravy left to serve with pasta for 4. I am telling you it is the best that I have ever made or tasted and so easy. A word of caution here: I think that Ina is a little heavy-handed when it comes to the amount of salt in some of her recipes. So don’t add more than called for or it could be reduced. (Don’t leave it out!) The recipe also calls for butter and flour mixed together to thicken the sauce. I had it all ready to add, but did not feel that it was necessary.
Here’s how you put this wonderful dish together:
Cut two leeks, four carrots, two onions, four stalks of celery, and crush five large cloves of peeled garlic.
Season a 4-5 lb. beef chuck roast with salt and pepper and dredge with flour. Brown the roast on all sides. The recipe called for a boneless roast I used a bone-in because that was in my freezer. It worked fine!
Remove the roast to a platter. Add a tablespoon of olive oil to the Dutch oven and cook leeks, onions, carrots, celery, and garlic for about 10 minutes until tender.
Add wine and cognac.
Tomatoes, chicken stock, bouillon cube and salt and pepper are added. Top with thyme and rosemary that are tied together. Then top with the roast and bring to a boil.
Cover the Dutch oven and place in a 325 degree oven for 2 1/2 hours. Turn the oven down to 250 degrees and cook for another hour. Then enjoy the masterpiece!
Company Pot Roast from Ina Garten’s Back to Basics
- 1 4-5 lb. boneless beef chuck roast ( I used bone-in)
- Kosher salt and ground black pepper
- All-purpose flour
- Olive oil
- 2 cups chopped carrots (4 carrots)
- 2 cups chopped yellow onions (2 onions)
- 2 cups chopped celery (4 stalks)
- 2 cups chopped leeks, white and light green parts ( 2 to 4 leeks)
- 5 large garlic cloves, peeled and crushed
- 2 cups of good red wine
- 2 tablespoons Cognac
- 1 28-ounce can whole plum tomatoes in puree ( I used a 32 ounce can)
- 1 cup of chicken stock
- 1 chicken bouillon cube
- 3 branches fresh thyme
- 2 branches fresh rosemary
- 1 Tablespoon butter mixed with 2 Tablespoons of flour ( I did not use this because the sauce was thick enough)
- Preheat the oven to 325 degrees.
- Dry beef with a paper towel. Season roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends.
- In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn ands sear the ends. This takes about 5 minutes per side. Remove the roast to a large plate.
- Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, and 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.
- Add the wine and Cognac and bring to a boil.
- Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt ( I questioned this amount and left it out), and 1 teaspoon 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 1/2 hours, until the meat is fork tender or about 160 degrees internally.
- After an hour turn the heat down to 250 degrees and simmer after about an hour . OK confession here! I think that I read the recipe wrong, but it worked great the wrong way. My roast cooked for 3 1/2 hours and should have cooked according to the recipe for 2 1/2 hours. This is the way I thinks it should have been writtten. Place the roast in the oven at 325 for 1 1/2 hours. Then turn the heat down to 25o degrees and simmer for about an hour. I was misled to think that it cooks for 2 1/2 hours at 325. My mistake was good you do what you think.
- Place roast on a platter. 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 in a bowl and puree with an immersion blender.
- Pour the puree back in the pot. Place over low heat and return the sauce to simmer.
- Place 2 tablespoons flour and the butter in a small bowl ans mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. I did have to add this because I cooked the roast the additional hour.
- Slice the meat and serve warm with the sauce spooned over it.
The Teacher Cooks