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Friday
Jan212011

Ina Garten's Company Pot Roast

TGIF! This pot roast is called "Company Pot Roast" for a reason. I swear I must have dunked three huge slices of sourdough in the sauce before dinner was even served. I had to bring a soaked piece of bread over to Jeff in the office because I was so excited about it. Mmmm...

I love Ina Garten (aka Barefoot Contessa). She is so smart about food, and does everything right. Even Anthony Bourdain says so....and he's a tough critic! I love everything about this woman. Down to her popped jean collar that she wears on each episode.

And her house? I mean....it's AMAZING! She just had this "barn" built on her land in the Hamptons last year, only used for hosting dinner parties and cooking. I need one of those!

There's a reason Ina is so successful with each cookbook. She really lets the flavors shine through. She doesn't use funny ingredients, and she knows how to make chicken taste like chicken, just better. And I love the tradition of making her husband his favorite roasted chicken every Friday night after he's travelled all week. Not to mention, they've been married since they were 18 and are still going strong....I love stories like that.

You MUST make this pot roast. The sauce is perfect. She blends half of it, so it has a great consistancy. It is definitely company worthy. Or just a good meal to share with your fiance before he leaves for his bachelor party :)

Start by patting the meat dry (this will allow it to get a good sear on all sides). Season the meat with salt and pepper, then cover with flour and sear it on all sides in hot olive oil. Use your dutch over for this!

I started this before work, so that Jeff could put it in the oven and keep an eye on it. If you don't have someone in your house that works from home, just pop it into your crockpot after you have it all ready. Or just make it on a Sunday....it's that kind of dinner anyway. Next, remove the meat and add in your veggies. Leeks, onions, carrots, celery, and garlic.

Once the veggies are soft, bring your wine and cognac up to a boil. Then add in your stock, boullion cube, and tomatoes. Add in the roast and your bundle of herbs. I tied mine together with kitchen twine.

Now into the 325 degree oven for 2.5 hours, and an extra hour at 250. When it's ready....the sauce will have reduced significantly.

Remove the herb stems and the roast.

Place half of your sauce into the blender. I did a little more than half to get a thicker consistancy. Once it is pureed, add it back into the pot.

 I sliced my roast into big pieces, so it can be used for sandwiches today. You could also shred it. I recommend using your crockpot too, it'll be really tender that way.

On the side, I roasted some green beans and gave them a little parmesan shower....delicious. Make sure to serve this with lots of sourdough bread and a bowl of sauce! We devoured it.

The green beans were perfect with it, too.

Keep this one in mind for a great dinner party night!

COMANY POT ROAST

Recipe courstesy of Ina Garten

  • 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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Reader Comments (3)

love Ina and her "shent" (shirt tent) seriously i watch way too much food network because i can just hear her saying "isn't this fantastic" as she drops a lb of cream cheese into the mixer. love making pot roast too and the dutch oven is the key. definitely going to have to try blending the sauce...looks delish beth!

January 21, 2011 | Unregistered Commenteramelia aka-meals on wheels

So true about her shent! I don't even care....she could wear a garbage bag and I'd be OK with it. LOVE her.

January 21, 2011 | Registered CommenterBeth

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