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Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network

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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Company Pot Roast
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 20 min
Prep: 20 min
Cook: 3 hr
Yield: 8 servings

Ingredients

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

Directions

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.

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Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network

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50 Comments

  3. We made this recipe as called for but with a 2lb roast (only 2 people eating it) and halved all of the ingredients, and have a smaller Le Creuset as well. Everything was great, but we overcooked the roast. Should have checked it after a 1/2 hr and so forth. We will try again. 🙂

  4. Just made this for my dads 60th birthday dinner. BEST POT ROAST EVER!! Only think I did differently was I took the thyme rosemary and roast out after about 1.5 hours immersion blended the sauce to make a delicious gravy then added the roast back in and big cuts of carrots and another onion. Cooked for another 1.5 hours. Came out beautifully. Served with steamed tricolored potatoes rolls and fresh greens along with homemade sweet tea!

  11. I am one of your biggest fans. I have watched your shows and learned so much throughout the years. I enjoy your cookbooks too. This was a winner even though I had to substitute some things, and my roast was only 1/2 the size it called for. I substituted the Cognac with cranberry juice and used 1/2 beef and chicken broth (that wasn't homemade). I just used a regular size can of diced tomatoes and Campbell's Beefy Mushroom soup in place of the bouillon cube I was out of. My company wanted seconds, so that tells you how good it was. The gravy turned out just as amazing. Thank you for sharing this delicious recipe!!

  13. She is always right, but especially the Cento tomatoes in sauce and some good homemade stock in with the roast. I am making one right now for Sunday dinner, and great leftovers for our first freezing day tomorrow.

  24. When I need French/European classics to impress my British mother, I ALWAYS go to Ina Garten. She uses the same modern French technique my mother cooked with when I was a kid, and now I reference her recipes to make my boyfriend’s favorites, just like my mom did for my dad 🥰

  43. I used to watch her when I was a little kid with my Grandma. We used to talk about eating at her house. My grandma passed away when I was 10, but I still watch clips of Ina making food for her husband and friends and think about my grandma. I'm in my early 30s now and still want to eat at her house🤣

  45. That makes my mouth water. I love her style and recipes and presentation She's so good. I wouldn't mind being her guest for dinner. Her and her husband are so nice!
    She knows how to cook any kind of meat without coming out tough 👌

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