ina garten's company pot roast

ina garten's company pot roast

from ahintofrosemary.com
225 min
8 servings

Based on a recipe by Ina Garten in Barefoot Contessa: Back to BasicsIna's Company Pot Roast recipe transforms an inexpensive beef chuck roast, some red wine, a little brandy, carrots, onions, celery, leeks, and tomatoes into a meal you'll want to serve at your next dinner party.

Ingredients

  • 1 (4 to 5-pound) prime boneless beef chuck roast
  • kosher salt & freshly ground black pepper
  • all-purpose flour ((or gluten-free all-purpose flour))
  • 4 tablespoons olive oil, divided
  • 2 cups coarsely chopped carrots ((about 4 carrots))
  • 2 cups chopped yellow onions ((about 2 medium onions))
  • 2 cups coarsely chopped celery ((about 4 stalks))
  • 2 cups chopped leeks, white & light green parts only ((2 to 4 leeks))
  • 5 large garlic cloves, peeled & crushed
  • 2 cups dry red wine
  • 2 tablespoons brandy or Cognac
  • 1 (28-ounce) can whole plum tomatoes in puree
  • 1 cup chicken stock or broth
  • 1 teaspoon Better-Than-Bouillon Chicken ((or one chicken bouillon cube))
  • 3 branches fresh thyme
  • 2 branches fresh rosemary
  • 1 tablespoon unsalted butter, at room temperature

Directions

  1. 1

    Preheat oven to 325°F.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 teaspoon salt, and 1 teaspoon pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and brandy and bring to a boil. Add the tomatoes, chicken stock & bouillon. Tie the thyme and rosemary together with kitchen string and add to the pot. Taste for seasoning; add salt & pepper if necessary.

  5. 5

    Put the browned roast back into the pot, bring to a boil, and cover. Place the covered Dutch oven in the oven for a total of 2 1/2 hours, until the meat is fork tender or about 160°F internally. After the first hour, turn the heat down to 250°F to keep the sauce at a low simmer.

  6. 6

    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.

  7. 7

    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. Place the roast back in the pot with the gravy to heat through.

  8. 8

    When ready to serve, slice the meat. Enjoy while warm with the sauce spooned over it.