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Ina Garten Pot Roast

Ina Garten Pot Roast recipe
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Ina Garten’s Pot Roast is a slow-braised beef chuck roast cooked with a flavorful combination of onions, carrots, celery, garlic, red wine, and tomatoes. The long, slow cooking process tenderizes the beef, infusing it with rich, deep flavors, resulting in a juicy, melt-in-your-mouth roast with a savory sauce.

Ingredients

Scale

For the Pot Roast:

  • 1 (4-5 pound) beef chuck roast, trimmed
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 large yellow onions, sliced
  • 6 carrots, cut into chunks
  • 4 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 cup dry red wine (such as Cabernet Sauvignon)
  • 2 cups beef broth
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce

For Thickening (Optional):

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour

Instructions

Step 1: Prepare and Sear the Beef

  • Preheat the oven – Set to 325°F (165°C).
  • Season the beef – Generously season the chuck roast with salt and black pepper on all sides.
  • Sear the meat – In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast for 4-5 minutes per side, until deeply browned. Transfer to a plate and set aside.

Step 2: Sauté the Vegetables

  • Cook the onions and carrots – In the same pot, add sliced onions, carrots, and celery. Cook over medium heat for 5-7 minutes, stirring occasionally, until softened.
  • Add garlic and tomato paste – Stir in the garlic and tomato paste, cooking for 1 minute to enhance the flavors.

Step 3: Deglaze and Build the Braising Liquid

  • Deglaze with wine – Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes until slightly reduced.
  • Add remaining ingredients – Stir in beef broth, diced tomatoes, thyme, bay leaves, and Worcestershire sauce. Bring to a simmer.

Step 4: Slow Cook the Pot Roast

  • Return the beef to the pot – Nestle the roast back into the braising liquid, making sure it is partially submerged.
  • Cover and roast – Place the lid on the Dutch oven and transfer to the preheated oven. Cook for 2 ½ to 3 hours, or until the meat is fork-tender and easily pulled apart.

Step 5: Thicken the Sauce (Optional)

  • Make a roux – In a small pan, melt 2 tablespoons butter and whisk in 2 tablespoons flour, cooking for 1 minute.
  • Stir into the sauce – Mix the roux into the pot roast sauce and let it simmer for 5 minutes, stirring until thickened.

Step 6: Serve and Enjoy

  • Remove the bay leaves and discard.
  • Shred or slice the beef – Use a fork to pull apart the roast into chunks.
  • Ladle sauce over the beef and serve warm with mashed potatoes or roasted vegetables.

Find it online: https://inagartencooks.com/ina-garten-pot-roast/