Name: Ina Pot Roast
Prep time: 30 min
Cook time: PT-481601H50M37S
Total time: 4 h
Ingredients: 5 pounds boneless beef chuck roast; 1 tablespoon kosher salt; 1 ½ teaspoons black pepper; 5 tablespoons all-purpose flour; 2 tablespoons olive oil; 2 cups carrots, peeled and chopped; 2 cups yellow onions, chopped; 2 cups celery, chopped; 2 cups leeks, chopped (white and light green parts only); 5 garlic cloves, minced; 1 tablespoon kosher salt; 1 teaspoon black pepper; 2 cups red wine (such as Burgundy or Chianti); 2 tablespoons Cognac or brandy (optional); 1 large can diced tomatoes (28 oz); 1 cup chicken stock; 3 branches fresh thyme; 2 branches fresh rosemary

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Ina Garten’s Company Pot Roast is a rich, slow-cooked meal that brings together tender beef and perfectly seasoned vegetables. The combination of carrots, onions, celery, and leeks simmering in red wine and fresh herbs creates a delicious sauce that enhances the beef’s robust flavor. This pot roast is ideal for cozy family gatherings or elegant dinner parties. Its hearty yet refined presentation makes it perfect for fall and winter meals, where slow-cooked dishes take center stage. Plus, the leftovers taste even better the next day, making it a versatile meal prep option as well.

Full Recipe:

Ingredients:

5 pounds boneless beef chuck roast
1 tablespoon kosher salt

1 ½ teaspoons black pepper
5 tablespoons all-purpose flour
2 tablespoons olive oil

For the Vegetables:

2 cups carrots, peeled and chopped
2 cups yellow onions, chopped

2 cups celery, chopped
2 cups leeks, chopped (white and light green parts only)
5 garlic cloves, minced

1 tablespoon kosher salt
1 teaspoon black pepper
2 cups red wine (such as Burgundy or Chianti)

2 tablespoons Cognac or brandy (optional)
1 large can diced tomatoes (28 oz)
1 cup chicken stock

3 branches fresh thyme
2 branches fresh rosemary

Directions:

Preheat the oven to 325°F (163°C). Pat dry the beef roast and tie with kitchen twine. Season all sides with salt and pepper, then dredge the entire roast in flour, shaking off excess.

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Sear the meat for 4-5 minutes on each side, until browned. Transfer the meat to a plate, cover with foil, and set aside.
Add another 2 tablespoons of olive oil to the Dutch oven, followed by the carrots, onions, celery, leeks, garlic, salt, and pepper. Cook for 12-15 minutes, stirring frequently until the vegetables soften but don’t brown.
Stir in the wine, brandy (if using), tomatoes, and chicken stock. Tie the thyme and rosemary into a bundle and add to the pot. Bring the mixture to a boil, then reduce to a simmer for 12-15 minutes.

Return the beef to the Dutch oven, cover with a lid, and place in the oven for 2½ hours, or until the internal temperature reaches 160°F (72°C). Lower the heat to 250°F (122°C) and cook for another hour.
Remove the beef and cover loosely with foil. Discard the herb bundle and skim off the fat from the juices. Purée 3-4 cups of the sauce and vegetables until smooth. Return the purée to the pot and simmer on low for 15 minutes.
Slice the roast and serve with the puréed sauce on top.

Prep Time: 30 minutes | Cooking Time: 3½ hours | Total Time: 4 hours
Kcal: 699 kcal | Servings: 8

Ina Garten’s Company Pot Roast is a hearty, flavorful dish that has gained popularity for its ability to impress guests while remaining relatively simple to prepare. It’s one of those classic recipes that never goes out of style, perfect for both special occasions and comforting family dinners. What makes this dish stand out is its combination of rich flavors and slow-cooked tenderness, all tied together in a rustic yet elegant presentation. In this article, we’ll dive into the history, key elements, cooking techniques, and variations of this pot roast recipe, as well as why it has become a go-to for many home cooks and food lovers.

The Origins of Pot Roast

Pot roast has been a staple in many cultures around the world, particularly in regions where beef is a common part of the diet. The technique of slow-cooking tougher cuts of meat in liquid—also known as braising—can be traced back centuries. By allowing the meat to cook gently over a long period, it becomes incredibly tender and flavorful, with the liquid keeping it moist and creating a rich sauce to accompany the dish.

In the United States, pot roast became a popular Sunday dinner tradition in the 19th and 20th centuries. The idea was to cook a large, affordable cut of meat—usually beef chuck or brisket—in a way that made it tender and delicious. Families would gather around the table to enjoy the meal, often with vegetables like potatoes and carrots cooked alongside the roast.

Ina Garten’s Company Pot Roast is an elevated version of this comforting classic. It uses a similar braising method but incorporates additional layers of flavor, such as red wine, fresh herbs, and a rich tomato-based sauce. The dish is often served with mashed potatoes, noodles, or other hearty sides, making it a complete and satisfying meal.

Key Elements of the Recipe

While the ingredients and steps of the recipe can vary slightly depending on personal preferences, there are a few key elements that make Ina Garten’s Company Pot Roast stand out:

Beef Chuck Roast: This cut of beef is ideal for slow-cooking. While it’s relatively tough compared to other cuts, it becomes incredibly tender when cooked over low heat for several hours. Chuck roast is marbled with fat, which melts during the cooking process, keeping the meat moist and adding flavor.
Vegetables: The classic combination of carrots, onions, celery, and leeks adds not only flavor but also texture to the dish. These vegetables absorb the savory juices from the meat and wine, becoming sweet and tender as they cook. They’re an essential part of the dish, providing balance and ensuring that every bite is satisfying.

Red Wine and Stock: The use of red wine, such as Burgundy or Chianti, is a hallmark of this recipe. The wine adds depth and complexity to the sauce, while the stock (usually chicken or beef) adds richness. As the meat braises, the wine and stock reduce and concentrate, creating a luxurious sauce that is both savory and slightly tangy.
Herb Bouquet: Fresh thyme and rosemary bring a fragrant, earthy element to the dish. Tying the herbs into a bouquet allows them to flavor the pot roast without overwhelming it, and makes it easy to remove them before serving.
Long, Slow Cooking: The secret to achieving the perfect pot roast lies in patience. Cooking the meat at a low temperature for an extended period ensures that it becomes tender enough to cut with a fork. This slow-cooking process also allows the flavors of the wine, stock, and vegetables to meld together, resulting in a deeply flavorful dish.

Techniques and Tips for Success

While Ina Garten’s Company Pot Roast is relatively simple to make, a few key techniques can help ensure that your dish turns out perfect every time:

Searing the Meat: Before the beef is braised, it’s important to sear it on all sides. This step creates a flavorful crust on the outside of the roast, which enhances the overall taste of the dish. Searing also helps lock in moisture, ensuring that the meat stays juicy throughout the cooking process.
Building the Sauce: After searing the meat, you’ll cook the vegetables in the same pot, using the residual fat and fond (the caramelized bits left behind from searing) to build the base of the sauce. This step is crucial for developing rich, layered flavors.

Puréeing the Sauce: Once the roast is done, Ina Garten’s recipe calls for puréeing some of the vegetables and liquid to create a smooth, velvety sauce. This step not only thickens the sauce but also intensifies the flavors, making every bite of the roast more delicious.
Resting the Meat: After removing the pot roast from the oven, it’s important to let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.

Variations and Serving Suggestions

One of the best things about this pot roast recipe is its versatility. While Ina Garten’s version is delicious as-is, there are plenty of ways to customize the dish to suit your taste:

Different Cuts of Beef: If you can’t find beef chuck roast, other cuts like brisket, rump roast, or even eye round will work. Just be sure to adjust the cooking time accordingly, as leaner cuts may require less time in the oven.
Add More Vegetables: While the classic vegetables used in this recipe are carrots, onions, celery, and leeks, you can easily add other vegetables like parsnips, potatoes, or mushrooms. These ingredients will absorb the flavors of the sauce and add even more variety to the dish.
Slow Cooker or Instant Pot: If you’re short on time or prefer a hands-off approach, you can make this recipe in a slow cooker or Instant Pot. The slow cooker version will take about 7-8 hours on low heat, while the Instant Pot can cut the cooking time down to about 90 minutes.

When it comes to serving the pot roast, traditional sides like mashed potatoes or egg noodles are always a hit. However, you can also pair the dish with more modern sides like quinoa, roasted vegetables, or a light salad to balance out the richness of the roast.

Conclusion:

Company Pot Roast is more than just a meal—it’s a celebration of comfort, flavor, and the art of slow cooking. This dish brings together the best of both worlds: the simplicity and warmth of a traditional pot roast, with the added elegance and depth of ingredients like red wine and fresh herbs.

Whether you’re cooking for a special occasion or simply looking to impress your family with a hearty, flavorful meal, this pot roast is sure to please. The long, slow cooking process not only tenderizes the meat but also creates a rich, flavorful sauce that elevates the dish to something truly special.