Ina Garten Pot Roast

Why This Recipe Works

Like many people of my generation, I’ve been a fan of Ina Garten for years. Her cookbooks are the ones I reach for most, especially when I want a dish that feels generous and dependable.

This pot roast is a recipe I first made in 2008, when Back to Basics came out. In the recipe intro, she explains that she calls it “Company Pot Roast” because it is a great dish to serve a crowd. And I cannot agree more with that statement.

Since then, this recipe has been my go-to whenever I need a main dish that can feed a group, especially for special occasion dinners like Christmas, New Year’s, or Easter. It’s the kind of centerpiece you can bring to the table and know it will carry the whole meal.

Over the years, after making it more times than I can count, I started noticing a few things that aren’t fully explained in the book but made a big difference, especially if you’re new to cooking a large piece of meat like a chuck roast.

That’s why I wanted to share it on the blog so that I can walk through the process step by step (with photos and a short video) and share a few lessons I’ve learned along the way. Because I know from experience that a big chuck roast can feel intimidating if you don’t cook roasts often.

Here’s why I keep coming back to this recipe:

• The steps are simple and easy to follow, even if you’ve never cooked a roast before.
• The meat turns very tender as it cooks slowly in the oven.
• The vegetables soften and naturally help thicken the sauce.
• It tastes even better the next day, which makes it ideal for making ahead.

Ingredients You’ll Need

Ina Garten’s pot roast recipe uses simple ingredients you can easily find at most grocery stores. From a well-marbled beef chuck roast to everyday vegetables and fresh herbs, everything comes together to create a classic pot roast you can rely on.

You can find the full list of ingredients in the recipe card below, but here are a few helpful notes from my recipe testing:

Boneless beef chuck roast: Ina Garten uses a boneless beef chuck roast in her original recipe, and it’s the cut I recommend for the closest results. Chuck has enough marbling to stay tender during the long, slow cooking time. 

That said, I’ve also tested this recipe with other cuts, such as eye round (sometimes labeled London broil), bottom round (rump roast), and brisket, and they work as well, but you may have to adjust the cooking time based on the cut you use.

No matter which cut you use, tying the meat with kitchen twine helps it keep its shape as it cooks.

All-purpose flour: I used regular unbleached all-purpose flour, but if you’d like to make this recipe gluten-free, you can use a 1:1 gluten-free all-purpose flour.

Olive oil: I recommend using extra-virgin olive oil for its rich flavor, but other neutral oils with a higher smoke point, such as avocado oil or ghee (clarified butter), would also work.

Vegetables: This recipe uses a variety of aromatic veggies, including carrots, yellow onions, celery, leeks, and garlic cloves. If you can’t get your hands on leeks, you can simply use one extra yellow onion instead.

Wine and (optional) cognac: Ina suggests we use a good-quality red wine, one good enough to drink. She uses Burgundy in her original pot roast recipe, but other reds, like Chianti or Cabernet Sauvignon, would also work.

You may also add two tablespoons of cognac or brandy to this recipe, though this is optional.

Chicken stock: You will also need one cup of chicken stock, which you can buy from the store (buy low-sodium so you can adjust the salt in the recipe). However, as a lifelong Ina fan, I always make a batch of her Chicken Stock Recipe and stash it in my freezer. If you have the time, I highly recommend using homemade stock. 

Alternatively, beef broth can also be used.

Canned tomatoes: The original recipe calls for whole plum tomatoes, but I use diced tomatoes in my version because it is quicker (no need to have to break or cut them).

Chicken bouillon (optional): Ina uses chicken bouillon for an extra boost of richness and salt, but I ended up not using it because I’d like to have full control over the salt in my recipes. 

Fresh herbs: Fresh thyme and rosemary perfectly balance the meaty overtones of this beef roast with light, earthy flavors. I like to tie them together with kitchen twine so I can remove them easily once everything is cooked.

Unsalted butter (optional): Ina thickens her pot roast with a mix of unsalted butter and flour. I chose to skip this step because my chuck roast already had enough fat. I did not want to make it excessively fatty. Plus, the sauce was perfectly thickened after I pureed most of the vegetables and added the mixture back into the pot.

Equipment You’ll Need and What You Can Use If You Don’t Have Them

Whenever I share a recipe on the blog, I do my best to feature recipes that anyone can make with basic everyday tools in their kitchens. And this beef pot roast recipe is no different. 

However, since I am sharing an original Ina recipe, I wanted to take a moment to list the tools she uses along with some alternatives:

Dutch oven: Ina uses a 7.25 qt. Le Creuset Enameled Cast Iron Signature Round Dutch Oven. You could also use a more cost-effective version, such as this Enameled Cast Iron Dutch Oven. 

If you don’t have a Dutch oven with a lid, you can sear the meat and saute the vegetables in a large skillet, then roast them in the oven in a large casserole dish. One with a lid is ideal, but otherwise you can use aluminum foil the cover it tightly.

Immersion blender: You will need an immersion blender to make a smooth and creamy sauce, which is key to this roast recipe. 

If you don’t have an immersion blender, you can use a food processor or blender.

Kitchen twine: Twine is necessary to tie the beef and herb bouquet. Tying the meat will help maintain its shape while cooking and ensure it’s evenly roasted.

Kitchen Tongs: A pair of sturdy kitchen tongs is highly recommended for searing and transferring meat.

If you don’t have tongs, you can use two large forks with a spatula, but it would be more difficult.

How to Make Ina Garten’s Pot Roast Recipe (The Foolproof Oven Method)

If you watched Barefoot Contessa make this pot roast recipe on her TV show, you know there are quite a few steps and a bit of waiting while the dish cooks. However, none of the steps is hard. Simply follow my simple instructions and step-by-step photos to make the most tender pot roast of your life:

Step 1 – Preheat the oven to 325°F (165°C).

Step 2 – Prepare the meat: Next, pat your beef chuck roast dry on all sides with a sheet of paper towels. Do not skip this step; otherwise, it won’t sear well.

Step 3 – Sear the meat: Heat the oil over medium heat in a large Dutch oven. Once it’s hot, cook the beef for 4-5 minutes on each side.

Carefully, transfer the now-browned meat to a large plate, cover it with aluminum foil, and set it aside. Don’t wash the Dutch oven.

Step 4 – Cook the vegetables: Heat some olive oil in the same Dutch oven and add the chopped carrots, onions, celery, leeks, garlic, salt, and pepper.

Cook until the veggies soften for about 12-15 minutes, stirring often. No need to brown them as they will continue to cook in the oven.

Step 5 – Add liquids: Stir in the wine, brandy (if using), canned tomatoes, and chicken stock. 

Step 6 – Add the beef roast: Carefully transfer the seared meat back to the Dutch oven. Next, make a herb bouquet by tying together fresh thyme and fresh rosemary, and add it to the pan. 

Bring the mixture to a boil, then let it simmer for 12-15 minutes.

Step 7 – Cook the pot roast: Cover the Dutch oven, and place it in the preheated oven. Roast it for 2½ hours or until the meat registers 160°F (71°C).

Caution: During the first 2 ½ hours, do not open the lid, even to take a quick peek. You need to wait for the alcohol to cook (and evaporate) before removing the lid.

Turn the oven temperature down to 250°F (121°C) and let it continue to simmer at that low temperature for an hour.

Step 8 – Let it rest: Carefully remove the Dutch oven from the oven, open the lid, transfer the pot roast to a cutting board, and loosely cover it with aluminum foil.

Step 9 – Purée the sauce: Carefully fish out the herb bundle from the pot. 

Depending on the fattiness of your meat, you may be left with some fat on the surface. Using a large spoon, skim off as much fat as possible (and discard it).

Transfer 3 cups of the sauce and vegetables into a bowl and puree until smooth.

Step 10 – Simmer the sauce: Add the pureed sauce back to the Dutch oven. Place the pot on the stovetop, turn the heat to medium-low, and return to a simmer.

Step 11 – Slice & serve: Remove the twine from the roast and slice the meat. When ready to serve, place two or more slices of roast beef on each dinner plate and spoon the sauce on top.

How to Make this Recipe in a Slow Cooker?

If you prefer not to use the oven, you can also make Barefoot Contessa’s pot roast in a slow cooker. The ingredients and much of the process is the same, with just a few small adjustments to the cooking method:

Step 1 – Prepare the meat: Tie your beef with a kitchen string, season it with salt and pepper, and dredge the whole roast in flour. Then, heat olive oil in a pan over medium heat. 

Sear your meat on all sides for about 4-5 minutes per side, then set it aside under a piece of tin foil. Do not skip this step, as it is a crucial one for building complex flavors.

Step 2 – Cook the veggies: When the olive oil is hot, add your chopped celery stalks, carrots, onions, leeks, garlic, salt, and black pepper. Cook, frequently stirring, for 12-15 minutes until the veggies soften. 

Step 3 – Transfer: Transfer the now-semi-cooked veggies into the slow cooker insert. Stir in the wine, brandy, canned tomatoes, stock, and the herb bouquet. Add the seared roast and cook on low heat for 7-8 hours or on high heat for 6-7 hours.

It should be done when the meat is fork-tender and falls apart when poked with a fork.

Step 4 – Purée the sauce: During the last 30 minutes of cooking, purée 3 cups of the veggies and liquid until smooth. Pour the puréed sauce back into the slow cooker and let it simmer until ready to serve.

Step 5 – Serve: Carefully remove the roast from the slow cooker, slice it, and drizzle each portion with a generous portion of the sauce.

How to Store and Freeze?

Not only is this pot roast recipe delicious on the day you make it, but its leftovers are just as tasty, if not more. The tips below will help with storing, reheating, and freezing leftovers.

• Storing: To store the leftovers, first bring them to room temperature. Then transfer to an airtight container and store in the refrigerator for up to 5 days.
• Reheating: You can reheat the leftovers by placing them in an oven-proof casserole dish and baking them for 20-25 minutes at 350°F (177°C). You can also reheat smaller portions gently on the stovetop.
• Freezing: To freeze, place the meat with some of the cooking juices in one airtight container and the sauce in another. Freezing them separately makes reheating and serving easier. Store in the freezer for up to 2 months.
• Thawing: The easiest, safest way to thaw your company pot roast is to place it in the fridge overnight and reheat it just before serving.