American
Ina Garten's Company Pot Roast
This is Ina's dinner-party pot roast in its most polished form: hard-seared chuck, a red-wine and tomato braise, and vegetables that melt into a rich, spoonable sauce. Browning the meat and concentrating the onions, leeks, celery, and carrots before the long braise gives the finished roast the deep, glossy flavor you want for company.
Gluten-FreeDairy-FreeHigh ProteinSlow-CookedMake AheadComfort Food
At a Glance
- Time
- 4 hr
- Serves
- 6 to 8
- Cost
- High
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the oven to 325 degrees F. Pat the chuck roast dry, season it well with salt and black pepper, and dredge it lightly in flour. Heat a heavy Dutch oven with olive oil and brown the roast hard on all sides until it has a deep mahogany crust, then transfer it to a plate.
- Add the carrots, onions, celery, and leeks to the pot and cook them over medium heat until they soften and start to take on color. Stir in the garlic and cook for about 1 minute more, just until fragrant, then pour in the red wine and Cognac to deglaze the bottom and let the alcohol smell cook off.
- Stir in the tomatoes, chicken stock, bouillon cube, thyme, and rosemary. Return the roast to the pot, setting it among the vegetables, then bring everything to a gentle simmer before covering tightly and moving it to the oven.
- Braise for 1 hour at 325 degrees F, then lower the oven to 250 degrees F and braise for about 1 1/2 hours more, turning the roast once, until the meat is fork-tender and the sauce tastes concentrated and savory. If the liquid looks too thin near the end, uncover the pot for the last 20 minutes so it reduces to a richer consistency.
- Lift out the roast and keep it warm while you puree a portion of the vegetables into the sauce. Mash 2 tablespoons flour with the butter, stir it into the simmering sauce, and cook for about 2 minutes until lightly thickened. Slice the beef against the grain and spoon the sauce over the top.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use certified gluten-free flour for the dredge and cornstarch or GF flour for thickening; the braise itself is naturally dairy-free, and the butter finish can be skipped or replaced with DF butter.