Name: Ina Pot Roast
Prep time: 30 min
Cook time: PT-484743H4M21S
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

Description

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.

Ingredients

Units Scale

5 pounds boneless beef chuck roast
1 tablespoon kosher salt
1 1/2 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

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Instructions

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
Cook Time: 3½ hours