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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
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@movingforward9555
December 23, 2023 at 7:25 pm
Most of us are here because we overpromised a great dish for the holidays that would knock the socks off of our friends and family. But I am feeling that I am overreaching. Time for plan B… happy meal 🫣🤔😏
@satoshinakomoto4194
December 23, 2023 at 7:25 pm
Tomatoes?? No no no.
@mg8718
December 23, 2023 at 7:25 pm
Boy this dish looks great! The wine is the secret!
@glw5166
December 23, 2023 at 7:25 pm
This is one of Ina's best recipes among many. It was so flavorful and delicious and I just used a regular flat pot roast.
@user-xr4iq7kq1k
December 23, 2023 at 7:25 pm
I would never roll my roast in flour🎉
@mj3845
December 23, 2023 at 7:25 pm
Beautiful pot roast. Unfortunately that’s a very expensive cut of meat.
@rickvacha3158
December 23, 2023 at 7:25 pm
I never do this because I hate when people do it . But I always make mine with honey gold potatoes and not tomatoes
@user-fj1em6tf9p
December 23, 2023 at 7:25 pm
Horrible abrupt ending – didn’t even plate or taste the dish. Fire the producer.
@julieviola6787
December 23, 2023 at 7:25 pm
Hi Ina I just wanted to know what could I use instead of wine and there was another liquor that added in but I don't have or use liquor, please let me know 😊 thanks bye 👋
@scottmitcheltree4182
December 23, 2023 at 7:25 pm
Made this yesterday. Stayed pretty close to her recipe except used my Cuisinart Crock. Browned the meat in the crock. My daughter is a pro and she thought it was outstanding. Great Job Ina.
@rosamercadorivera6291
December 23, 2023 at 7:25 pm
Getting hungry 😋
@Marsha_Ann
December 23, 2023 at 7:25 pm
Can u still put red wine and cognac in a roast that's gonna be served to children??
@julesguedry2466
December 23, 2023 at 7:25 pm
No garlic???
@user-dx3zm6wu4t
December 23, 2023 at 7:25 pm
😂I agree I want to come back as Jeffrey
@ramonwhosendorfe811
December 23, 2023 at 7:25 pm
She did not mention what temperature to bake roast.
@leoverran311
December 23, 2023 at 7:25 pm
I do the same but I save half the veggies till half hour from the end so a little crunch, not completely mush
@RosaMaria-yj2jw
December 23, 2023 at 7:25 pm
how many are "several hours'?]
@coreymartin-bigpoppa1377
December 23, 2023 at 7:25 pm
Ina’s beef looks like RibRoast. Chuck Roast around here are flat and 1-2” thick.
@iniasmith9728
December 23, 2023 at 7:25 pm
I am from Fiji how can I get your vook book I follo your cooking tube
@mommyissuesasmr8040
December 23, 2023 at 7:25 pm
I am here because my future husband needs pot roast like a prescription 🥩🥩👀
@foobarmaximus3506
December 23, 2023 at 7:25 pm
This video should be called "How To Screw Up A Roast".
@foobarmaximus3506
December 23, 2023 at 7:25 pm
Use lard instead of oil. Trust me. And pre-heat the pan. Women do not know how to cook.