Friday, April 9, 2010

Recipe: Company Pot Roast

My poor camera is still broken but I found a few recipes that I made before and never posted.  I am so surprised that I missed posting this as it was a special Sunday dinner.  I love Ina Garten's recipes whenever I want to make something fresh and simply wonderful. 

You will need to plan this dish accordingly as it does take some time to make.  There are a few steps in the beginning involved with browning the meat, preparing the vegetables, then the sauce.  This will take you about 30-45 minutes, then you put it in the oven for 2-1/2 hours.  This is what makes it perfect for company because after all the initial work is done, you can relax.

The meat was so tender and flavourful and the sauce was thick and savoury.  Be sure to serve this with a good crusty bread to soak up all the sauce as you'll want to clean your bowls.  My family and I loved it.

from Barefoot Contessa

1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and 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)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature

Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the 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 and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 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, 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 F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

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 tablespoons 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.

For a printable version of this recipe go here.

Happily submitted to Fight Back Friday over at Food Renegade.


from the cookbook "How to Use Spices"
1958, American Sprice Trade Association


  1. Sarah, it's funny you posted this today, I was going to stop on the way home at Chapters and pick up an Ina Garten cookbook. I absolutely love her and don't have a single one of her cookbooks for some reason. I just have to decide which one to buy now. The pot roast looks scrumptious!

  2. I'm saving my Swagbucks towards Amazon giftcards so I can buy one of her cookbooks. I love her show too. I've tried quite a few of her recipes and have never been disappointed. There's so many great independent bookstores in Toronto where you can pick-up this book - wish I was there ;o)

  3. oh yum, I bet that smelled and tasted so good!! I think roast will be on my menu next week after seeing this..

  4. This is now on my meal plan for next week. Thank you for sharing, Sarah (and for visit my blog, too). :)

  5. This looks so good and is a favorite here! I bet you are so missing your camera! Hope you get it back soon! Glad you had a recipe for us waiting in the wings :)
    Hope you have a fun weekend!

  6. Thanks for visiting my blog! I' m keeping a copy of this recipe for sure! Thank you!

  7. Sarah, this looks delicious! A perfect weekend meal indeed. I love Ina too.
    Hope you had a great weekend and here's to gearing up for the week ahead. Hehe.

  8. Sarah, this looks so good you've made me hungry. I sure your guests enjoyed every morsel. I hope you are having a wonderful day. Blessings...Mary

  9. I should have known better than to stop by your blog while I am sitting her late at night trying not to snack. That looks delicious.


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