Ina’s Company Pot Roast: Barefoot Bloggers

Well, Thanksgiving has come and gone. Some of you spent the day in the kitchen, others spent the day on the sofa recovering from their big meal! And today, millions of you are braving the crowds, looking for deals to start your Christmas shopping. Me? I looked online and found that nothing I wanted was on sale. Of course. What else is new?

If you are like me, then enjoy my next post for Barefoot Bloggers. This week’s recipe, Company Pot Roast, is from Ina Garten’s cookbook, Barefoot Contessa Back To Basics.Now one of my favorite things to make for my family of five is a roast, any roast. They are easy to prepare and you can feed an army pretty cheaply, too. And great cheap cut of meat is the chuck roast, which is used in this recipe.

I do have another recipe for Classic Pot Roast and of course there is Beef Bourguignon , so I was interested to see how this one compares with them. One difference is that I followed the directions and I didn’t use a slow cooker. Next, time I will because that is more mom-friendly. I would still flour the roast and sear it, but instead of sticking it in the oven for 2 hours, I would use my slow cooker and try it for 4 hours on low.

This recipe uses the traditional onion, celery and carrots, but it did add something different that I loved: leeks. The wine and Cognac gave this a touch of the fancier pot-roast cousin, Beef Bourguignon. I noticed I as out of canned tomatoes (no!) so I added tomato paste. Since most of the sauce was going to be puréed, the substitution worked fine.

The meat fell apart beautifully and was definitely fork tender. And this wasn’t the prime cut of chuck that I bought. This was the family-friendly, budget-friendly $1.79/lb kind I got at Ralphs. Still delicious. When the roast was done, I used a fat separator to remove the oil. Half the veggies gets puréed and poured back into the sauce. This made the sauce bread-dipping good. My hubby went nuts for the sauce, and the kids, too. Everyone was dunking their crusty french bread into the sauce. I’m cutting carbs, so I watched with envy!

My only gripe was that I wanted more veggies, but I always add some on my own: roasted brussel sprouts or steamed asparagus works real well. Another fabulous recipe from the Barefoot Contessa herself.

For the full recipe, click here.

For more great recipes, visit Family Spice.



No comments yet.

Leave a Reply