I have seen this episode of Barefoot Contessa many many times. Ina makes this pot roast with some baked potatoes. It’s such an easy recipe, though you do need a whole bunch of ingredients to make it. I finally decided to try it, and it was definitely worth it! The pot roast is soft and flavorful, and the sauce is thick and delicious over rice or couscous. I dipped garlic bread in mine. yum! It’s also a pretty forgiving recipe, so if you don’t have some of the ingredients, don’t fret!
Pot Roast, adapted from Ina Garten:
- 2-3 pound prime boneless beef chuck roast, tied
- Kosher salt and freshly ground black pepper
- All-purpose flour
- Good olive oil
- 2 chopped carrots
- 1 chopped yellow onion
- 2 chopped celery stalks
- 1 leek, chopped
- 3 large garlic cloves, peeled and crushed
- 1 cup good red wine
- 1 tablespoon bourbon
- 14.5 ounces diced tomatoes
- 1/2 cup chicken (or vegetable) stock
- 2 branches fresh thyme
- ½ teaspoon dried rosemary
1. Preheat the oven to 375 degrees
2. Season the meat with salt and pepper. Dredge in flour and brown on all sides in a dutch oven, 4 minutes on each side. Remove and let rest on plate.
3. Add a drop of oil to the pan. Add the carrots, onion, leek, celery, garlic, salt, and pepper. Cook over medium heat for 10-15 minutes, until vegetables are tender.
4. Add wine and bring to a boil.
5. Add the tomatoes, stock, salt, and pepper.
6. Add the thyme
7. Place the meat back in the pot, bring to a boil, and cover.
8. Place in oven for 1 hour.
9. Turn the heat down to 250 and simmer for another 1 ½ hours.
10. Remove from oven. Take out roast and slice it.
11. Using an immersion blender, blend the cooking liquid to desired consistency. Taste for seasoning and add salt and pepper if needed.
12. Place the roast back in the pot before serving.
13. Serve with garlic bread to make awesome roast beef sandwiches.