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 Brussels sprouts or steamed asparagus works real well. Another fabulous recipe from the Barefoot Contessa herself.

Company Pot Roast

A delicious pot roast that is good enough for a dinner party! Recipe adapted from Ina Garten, Barefoot Contessa Back To Basics


  • 4 1/2 lb beef chuck roast, boneless
  • 2 TBS salt
  • 4 tsp black pepper, ground
  • 5 TBS all-purpose flour
  • 4 TBS extra virgin olive oil
  • 2 cup carrots, chopped
  • 2 cup onions, chopped
  • 2 cup celery, chopped
  • 2 cup leeks, chopped, white & green parts
  • 5 garlic cloves, crushed
  • 2 cup red wine, such as Brugundy
  • 2 TBS Cognac
  • 28 oz crushed tomatoes, canned
  • 1 cup chicken broth
  • 2 tsp salt
  • 3 branches of thyme, fresh
  • 2 branches of rosemary, fresh
  • 1 TBS butter, unsalted, room temperature


  1. Preheat the oven to 325º F.
  2. Pat dry with a paper towel:
    • 4 1/2 lb beef chuck roast , boneless
  3. Season the roast all over with:
    • 1 TBS salt
    • 1 1/2 tsp black pepper, ground
  4. Dredge the whole roast, including the ends in:
    • 3 TBS all-purpose flour
  5. In a large dutch oven over medium-heat add:
    • 2 TBS extra virgin olive oil
  6. Add the roast and sear for 4 to 5 minutes, until nicely browned.
  7. Turn and sear the other side and then turn and sear the ends.
  8. This should take 4 to 5 minutes for each side.
  9. Remove the roast to a large plate.
  10. Add to the dutch oven:
    • 2 TBS extra virgin olive oil
  11. Add:
    • 2 cup carrots , chopped
    • 2 cup onions , chopped
    • 2 cup celery , chopped
    • 2 cup leeks , chopped, white & green parts
    • 5 garlic cloves , crushed
    • 1 TBS salt
    • 1 1/2 tsp black pepper, ground
  12. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.
  13. Add to the vegetables:
    • 2 cup red wine , such as Burgundy
    • 2 TBS Cognac
  14. Bring to a boil.
  15. Stir in:
    • 28 oz crushed tomatoes, canned
    • 1 cup chicken broth
    • 2 tsp salt
    • 1 tsp black pepper, ground
  16. Tie with kitchen string (optional) and add to the pot:
    • 3 branches of thyme, fresh
    • 2 branches of rosemary, fresh
  17. Put the roast back into the pot, bring to a boil, and cover.
  18. Make sure cover of pot is oven safe, i.e. no plastic parts.
  19. Place in the oven for 2 1/2 hours, until the meat is fork tender or using a meat thermometer showing an internal temperature of about 160º F.
  20. Turn the heat down to 250º F after about an hour to keep the sauce at a simmer.
  21. Remove the roast to a cutting board.
  22. Remove the herb bundle and discard.
  23. Skim off as much fat as possible from the sauce using a fat separator.
  24. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. You can also use a hand blender.
  25. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer.
  26. In a small bowl mash with a fork:
    • 2 TBS all-purpose flour
    • 1 TBS butter, unsalted , room temperature
  27. Stir into the sauce and simmer for 2 minutes, stirring until thickened.
  28. Taste for seasonings.
  29. Remove the strings from the roast, and slice the meat.
  30. Serve warm with the sauce spooned over it.


Serving Suggestions: You can also cook this in the crock pot. Instead of placing everything in the oven, as in step 19, put in crock pot and cook for 4 hours on low.

Prep Time:

Yield: 8 servings

Cook Time:

Company Pot Roast Detail


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