When it comes to comforting, show-stopping meals, nothing beats Ina Garten’s classic Company Pot Roast. This hearty, flavorful dish combines simple ingredients with a bit of culinary magic, resulting in a meal that’s elegant enough for guests but simple enough for any day of the week. With the perfect balance of tender meat, rich sauce, and aromatic vegetables, this pot roast is destined to become a favorite at your dinner table.
The Experience of Making the Perfect Pot Roast
Cooking this dish is like taking a culinary journey filled with delightful aromas and satisfying steps. From searing the chuck roast to caramelizing the vegetables and simmering the sauce, every moment feels rewarding. One of the best parts? The smell of red wine, fresh herbs, and slow-braised beef filling your kitchen as the pot roast transforms into a melt-in-your-mouth masterpiece.
I love that Ina emphasizes using a good-quality cut of meat like a five-pound chuck roast. Its marbling ensures the final dish is moist and tender—exactly what you want in a pot roast. And the bouquet garnish, featuring fresh rosemary and thyme, infuses the dish with an earthy, aromatic essence that elevates every bite.
Why This Pot Roast Is Worth the Effort
What makes this recipe so brilliant is how easy it is despite its impressive results. Ina’s thoughtful techniques—like browning the meat and vegetables and using a blend of red wine, tomatoes, and cognac—create a sauce that’s rich, flavorful, and beautifully thickened. And thanks to the slow braising process, the meat becomes unbelievably tender.
Whether you’re hosting a special gathering or simply craving a satisfying family dinner, this pot roast delivers big on flavor and comfort.
How to Make Ina Garten’s Company Pot Roast
Ingredients
- For the Pot Roast:
- 5 pounds chuck roast, trimmed and patted dry
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1/2 cup all-purpose flour
- For the Vegetables:
- 2 cups carrots, cut into large chunks
- 2 cups celery, cut into large chunks
- 2 large Spanish onions, roughly chopped
- 3 leeks, cleaned and roughly chopped
- 4 cloves garlic, minced
- For the Sauce:
- 2 cups Burgundy or other good-quality red wine
- 2 tablespoons cognac
- 1 can (28 ounces) whole plum tomatoes in puree
- 1 cup chicken stock (preferably homemade)
- 1 tablespoon kosher salt
- Bouquet garnish (3 sprigs each of fresh thyme and rosemary tied with kitchen string)
Instructions
- Prepare the Meat: Pat the chuck roast dry with paper towels. Season it generously on all sides with 1 tablespoon of kosher salt and 1/2 tablespoon of black pepper. Roll the roast in the flour, shaking off any excess.
- Sear the Meat: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.
- Cook the Vegetables: In the same pot, add the carrots, celery, onions, and leeks. Cook for about 10 minutes, stirring occasionally, until the vegetables are caramelized.
- Add Garlic and Seasoning: Stir in the minced garlic and 1 tablespoon of kosher salt. Cook for another minute until fragrant.
- Deglaze the Pan: Pour in the red wine and cognac, scraping the browned bits from the bottom of the pan. Allow the liquid to reduce slightly for about 5 minutes.
- Create the Sauce: Add the whole plum tomatoes (including their puree), chicken stock, and bouquet garni. Stir to combine.
- Braise the Roast: Return the seared roast to the pot, nestling it into the vegetable mixture. Bring the liquid to a simmer, then cover the pot and transfer it to a preheated 325°F oven.
- Cook the Pot Roast: Braise for 2 1/2 to 3 hours or until the meat is fork-tender and nearly falling apart.
- Finish and Serve: Remove the pot roast from the oven and discard the bouquet garni. Let the meat rest for 15 minutes. Slice the roast and serve with the rich vegetable sauce spooned generously over the top.
Tips for Success
- Quality Ingredients: Use a good-quality chuck roast for the best results. The marbling in this cut ensures a tender, juicy final dish.
- Layered Flavor: Browning the meat and vegetables adds depth to the sauce.
- Make Ahead: This pot roast tastes even better the next day, so feel free to prepare it in advance.
The Final Verdict
Ina Garten’s Company Pot Roast is everything you want in a comforting meal—simple to make, packed with flavor, and elegant enough for special occasions. The combination of tender beef, caramelized vegetables, and a rich sauce makes it a true crowd-pleaser.
Whether you’re cooking for guests or treating your family to a memorable dinner, this recipe is guaranteed to impress. Trust me, once you try it, it’ll be your go-to pot roast recipe for years to come.