Food
Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
Ina knows the perfect dinner to impress your dinner guests!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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!
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
https://youtu.be/BSrx8RpaAa4
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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!
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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!
0:00 – Intro
0:07 – Sunny Anderson’s Baked Apples with Crisp Topping
2:53 – Kardea Brown’s Caramel Apple Cake
6:34 – Bobby Flay’s Oatmeal and Yogurt Stuffed Apples
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58:28 – Ina Garten’s French Apple Tart
Get the recipes:
Sunny Anderson’s Baked Apples with Crisp Topping – https://foodtv.com/3nA9QsA
Kardea Brown’s Caramel Apple Cake – https://foodtv.com/3fLlVvk
Bobby Flay’s Oatmeal and Yogurt Stuffed Apples – https://foodtv.com/3oIlGRS
Kardea Brown’s Mini Apple Pies – https://foodtv.com/3mRlFJj
Ina Garten’s Pear, Apple and Cranberry Crisp – https://foodtv.com/4672iU5
Molly Yeh’s Roasted Spiced Chicken and Apples – https://foodtv.com/3SWWt7Q
Ina Garten’s Apple Pie Bars – https://foodtv.com/2J0d9W1
Molly Yeh’s Apple Pancake – https://foodtv.com/3AHBIQE
Ina Garten’s Apple Cake “Tatin” – https://foodtv.com/3tcGQKk
Sunny Anderson’s Apple Cider Chicken – https://foodtv.com/33N10yz
Ina Garten’s Fresh Apple Spice Cake – https://foodtv.com/2Z63Ahn
Jeff Mauro’s Apple, Cheddar and Brie Grilled Cheese – https://foodtv.com/33Ht6tu
Ina Garten’s Deep-Dish Apple Pie – https://foodtv.com/3ynLUQ4
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Kardea Brown’s Big Apple Crumb Cheesecake – https://foodtv.com/3nsOSvH
Ina Garten’s French Apple Tart – https://foodtv.com/2TTmhSB
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@cato451
February 16, 2024 at 8:05 pm
I made a version of this tonight. Homerun!
@gordonbartlett1921
February 16, 2024 at 8:05 pm
Put in in the oven, fine. But at what temperature, and for how long?
@barney6888
February 16, 2024 at 8:05 pm
Too bad there's only enough for me.
Also, too bad that up here in Canada we can't get beef like that. Unless you want to seal your roof or build a children's fort out back.
@dawsonhinds8830
February 16, 2024 at 8:05 pm
Where's the roasting??? It's a frkn stew!!!
@Ghanshyam00000
February 16, 2024 at 8:05 pm
Pot roast would be very good taste but looks sinister a little bit large piece of pot roast
@SM80FG
February 16, 2024 at 8:05 pm
I didn’t catch the temperature and cooking time.
@faltio69
February 16, 2024 at 8:05 pm
I tried this for Christmas dinner and it was a hit! Thanks Ina!
@movingforward9555
February 16, 2024 at 8:05 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
February 16, 2024 at 8:05 pm
Tomatoes?? No no no.
@mg8718
February 16, 2024 at 8:05 pm
Boy this dish looks great! The wine is the secret!
@glw5166
February 16, 2024 at 8:05 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
February 16, 2024 at 8:05 pm
I would never roll my roast in flour🎉
@mj3845
February 16, 2024 at 8:05 pm
Beautiful pot roast. Unfortunately that’s a very expensive cut of meat.
@rickvacha3158
February 16, 2024 at 8:05 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
February 16, 2024 at 8:05 pm
Horrible abrupt ending – didn’t even plate or taste the dish. Fire the producer.
@julieviola6787
February 16, 2024 at 8:05 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
February 16, 2024 at 8:05 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
February 16, 2024 at 8:05 pm
Getting hungry 😋
@Marsha_Ann
February 16, 2024 at 8:05 pm
Can u still put red wine and cognac in a roast that's gonna be served to children??
@julesguedry2466
February 16, 2024 at 8:05 pm
No garlic???
@user-dx3zm6wu4t
February 16, 2024 at 8:05 pm
😂I agree I want to come back as Jeffrey
@ramonwhosendorfe811
February 16, 2024 at 8:05 pm
She did not mention what temperature to bake roast.
@leoverran311
February 16, 2024 at 8:05 pm
I do the same but I save half the veggies till half hour from the end so a little crunch, not completely mush