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

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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

I’m making an old-fashioned classic what I call company pot roast with tomatoes and lots of red wine so I have a five pound piece of really good quality chuck roast if I did this with something like a filet of beef by the time it was done

Braising it would be tough and dry I wanted to be moist and absolutely delicious I’m gonna Pat it dry helps in the searing and then i season it tablespoon of salt it sounds like a lot but it’s a big piece of meat I’m just all over whenever I serve and people go

Oh I love pot roast and a half a tablespoon of pepper we can’t feel a flower on a plate and then just roll the pot roast in it so this is gonna help the searing outside of the pot roast but what it’s also going to do it’s gonna

Thicken the sauce and this is where the big pot comes in this is a Dutch oven and it’s just the best pot you can use for pot roast so I’m just gonna heat up about two tablespoons of olive oil just enough to see how they meet all the way

Around just get it really nice and hot what the searing is gonna do is can the seal in the juices but it’s also gonna make the sauce taste fantastic okay in goes the beef it’s gonna cheer about four to five minutes on each side in the meantime I’m gonna get the

Vegetables ready I need two cups of carrots and I think this pot roast is ready to be turned just gonna turn it maybe a quarter of a turn so it gets browned all over look how gorgeous that looks next I’m gonna work on the cellar I need

Two cups of celery nice big chunks you can do it more finely if you like but I like to sort of earth the chunky flavor of the big chunks of carrots and celery next is the onions I’ve got two big Spanish onions you can use regular yellow onions but these are so much

Easier just come the big rough dice next to the leeks okay I’m just gonna give him a big rough chop these leeks are gonna go with the onions and carrots and celery it’s gonna flavor the sauce okay I think it’s all seared take this big baby out put it on

A plate and then start making the sauce whoa I put a little bit more olive oil and then I’m gonna sear all the vegetables get them nice and browned and caramelized it’s kind of like making soup you always want to start with the vegetables and get them nice and brown

I’m gonna cook them for about 10 minutes okay while that cooks I’m gonna just put some garlic in and the garlic goes right in with the vegetables the tablespoon of salt just smells wonderful easy enough for everyday and delicious for company bouquet garni can be really

Any kind of herbs but I’m using thyme and rosemary from my garden sometimes with the French to us they like hang the string over the side of the pot but we’ll be able to fish it out right and it’s gonna flavor it’s been fantastic next some red wine I like to use

Burgundy for this about 2 cups right in the pan and what this is gonna do is gonna flavor the sauce 2 tablespoons of cognac just at that nice head smelling pretty good ok next is one can of whole plum tomatoes I actually choose the tomatoes that are in tomato puree so

It’s even thicker 1 cup of chicken stock I use homemade chicken stock nobody can’t really doesn’t make a difference tomatoes and the wine celery and carrots @test makes is such a good sauce now it’s just time to put the beef in oh this is some large pot roast just slide

It right in and that’s what’s gonna make it taste moist and delicious all the gorgeous sauce just gonna bring it up to a simmer and it’s gonna go into the oven and cook for several hours until it’s meltingly delicious wooden with that for dinner I would say

This is pot roast good enough for company you