Ina Garten Company Pot Roast Food

COMPANY POT ROAST

Steps:

• 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.

INA GARTEN'S COMPANY POT ROAST

Steps:

• Preheat oven to 325 degrees F (160 degrees C).
• Pat the Boneless Chuck Roast (1) dry with a paper towel. Season the roast all over with Kosher Salt (1 tablespoon) and Freshly Ground Black Pepper (1 1/2 teaspoon). Dredge the whole roast in All-Purpose Flour (as needed) including the ends.
• In a large Dutch oven, heat Olive Oil (2 tablespoon) 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 Olive Oil (2 tablespoon) to the Dutch oven. Add the Carrot (2 cup), Yellow Onion (2 cup), Celery (2 cup), Leek (2 cup), Garlic (5 clove), 1 tsp salt, and 1 tsp pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.
• Add the Dry Red Wine (2 cup) and Brandy (2 tablespoon), bring to a boil. Add the Whole Peeled Plum Tomatoes (1 can), Chicken Stock (1 cup), and Chicken Base (1 teaspoon).
• Tie the Fresh Thyme (3 sprig) and Fresh Rosemary (2 sprig) together with kitchen string and add to the pot. Taste for seasoning, add salt and pepper if necessary.
• Put the browned roast back into the pot, bring to a boil, and cover. Place the covered Dutch oven in the oven for a total of 2 1/2 hours, until the meat is fork-tender or about 160 degrees F (70 degrees C) internally. After the first hour, turn the heat down to 250 degrees F (120 degrees C) to keep the sauce at a low 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 it on the stovetop over low heat, and return the sauce to a simmer.
• Place All-Purpose Flour (2 tablespoon) and the Unsalted Butter (1 tablespoon) 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. Place the roast back in the pot with the gravy to heat through.
• When ready to serve, slice the meat. Enjoy while warm with the sauce spooned over it.

COMPANY POT ROAST

Steps:

• 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,and bouillon cube. 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.