1,000+ 5-Star Reviews 🌟 Ina Garten's Company Pot Roast | Barefoot Contessa | Food Network

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Ina Garten’s fan-favorite Company Pot Roast is a tender, flavorful classic that turns a simple roast into a comforting feast. Beef is seared then slow-cooked with onions, carrots and herbs until meltingly tender. #InaGarten #FoodNetwork #BarefootContessa #PotRoast Stream on HBO Max for more Barefoot Contessa: https://foodtv.com/StreamOnHBOMaxYT! Get Ina Ina Garten's Company Pot Roast recipe ▶ https://foodtv.com/3jD6Msk Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. 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! Ina Garten’s Company Pot Roast RECIPE COURTESY OF INA GARTEN From: Barefoot Contessa Back to Basics 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 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 and 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, then sear the ends. 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. 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. Return the roast to the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork-tender or reaches about 160 degrees F internally. After about an hour, turn the heat down to 250 degrees F to keep the sauce at a simmer. Remove the roast to a cutting board. Remove and discard the herb bundle. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or food processor and puree until smooth. Return the puree to the pot and place on the stovetop over low heat. Mash together the butter and 2 tablespoons flour in a small bowl and stir into the sauce. Simmer for 2 minutes until thickened, stirring occasionally. Remove the strings from the roast and slice the meat. Serve warm with the sauce spooned over it. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ X: https://x.com/FoodNetwork ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ WEBSITE: https://www.foodnetwork.com Ina Garten's Company Pot Roast | Barefoot Contessa | Food Network https://youtu.be/vNOWzSUyp40