If you like the rich, savory taste of this Ina Garten company pot roast, there are countless other tender beef recipes you can make for your next dinner party. Reverse Sear Tenderloin is a sophisticated dish perfect for special occasions, while Beef Brisket Tacos will enliven any party with fresh, zesty flavors. Or, warm up with a dish equal parts nutritious and hearty with my Vegetable Beef Soup. The sky is the limit when it comes to mouthwatering beef dishes.
Table of Contents
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Ingredients
This Ina Garten pot roast recipe uses only wholesome, hearty ingredients. From savory beef chuck roast to garden-fresh veggies, you’ll find everything you need in this simple list.
- Boneless beef chuck roast: Barefoot Contessa uses beef chuck roast in her fancy pot roast recipe. However, other cuts of beef—like eye round roast (AKA London broil), beef rump roast (AKA bottom round roast), or brisket—will also work. Whichever cut you choose, just be sure to tie it with kitchen string to help it hold its shape. Double-knot your twine around the short edge of the meat in one-inch intervals down the entire cut.
- Salt and black pepper
- All-purpose flour
- Olive oil: Olive oil is necessary to sear the meat and saute the vegetables, ensuring your ingredients come out as tender and flavorful as possible.
- Veggies: To make this beef roast recipe, you’ll need carrots, yellow onions, celery, leeks, and garlic cloves. However, you can add one more onion if you don’t have any leeks.
- Liquid: For this dish, you’ll first need good red wine. Ina uses Burgundy in her original company pot roast, but your favorite Chianti or even Cabernet sauvignon would also work, as long as it’s a quality wine—a wine you would want to drink. You will also need one cup of chicken stock, such as the Ina Garten Chicken Stock Recipe I use in this dish. Alternatively, beef broth can also be used. Finally, you may also add two tablespoons of cognac or brandy to this recipe, though this addition is optional.
- Canned tomatoes: The original recipe uses whole plum tomatoes, though I use diced tomatoes in my version.
- Chicken bouillon: Though a chicken bouillon cube is optional (I prefer not to use it), it gives this roast beef recipe an extra salty flavor. If you are trying to cut back on salt, I would omit using it.
- Fresh herbs: Fresh thyme and rosemary perfectly balance the meaty overtones of this beef roast with light, earthy flavors.
- Unsalted butter: Ina thickens her pot roast with a mix of unsalted butter and flour. I skipped this step because the sauce did not need any more fat. It reached my preferred consistency after I pureed most of the sauce and added it back into the pot.
Equipment You’ll Need
This Ina Garten recipe for pot roast comes together effortlessly when you have the right tools. However, you can still make this tasty Barefoot Contessa dish with these flexible options:
- Dutch oven: To prepare Ina’s company pot roast, I used 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, you can sear the meat and saute the vegetables in a regular skillet, then roast them in the oven in a large casserole dish with a lid.
- Immersion blender: Smooth, creamy sauce is the key to this tasteful meal. If you don’t have one, you can use a food processor or blender to give your sauce its silky texture.
- Kitchen twine: Twine is necessary to tie your beef and herb bouquets in this Barefoot Contessa pot roast. Tying the meat will help maintain its shape while cooking.
How to Make Ina Garten’s Pot Roast Recipe
Whether you prepare this pot roast for a crowd or a special weeknight dinner doesn’t matter. These simple instructions will give you tender, flavorful results every time.
- Preheat the oven: Preheat the oven to 325 degrees F.
- Prepare the meat: Pat dry your beef chuck roast on all sides using a sheet of paper towel. Tie it with kitchen twine, and season it with kosher salt and ground black pepper on all sides. Dredge the entire roast in flour, covering every exposed edge, and shake off any excess flour.
- Sear the meat: Heat the oil over medium heat in a large Dutch oven. Once hot, cook the beef for 4-5 minutes on each side. To me, this is the most important step, as browning the meat will help the end result to have complex, delicious flavors. Yes, it does take 20 minutes or so to brown a big piece of meat, but it is so worth it. Transfer the meat to a large plate, cover it with aluminum foil and set it aside. Don’t wash the Dutch oven.
- Cook the vegetables: Heat olive oil in the empty Dutch oven before adding the chopped carrots, onions, celery, leeks, garlic, salt, and pepper. Cook until the veggies soften but do not turn brown (12-15 minutes), stirring often.
- Add liquids: Stir in the wine, brandy (if using), tomatoes, and chicken stock.
- Add the beef roast: Transfer the seared meat back to the Dutch oven. Make an herb bouquet by tying together fresh thyme and fresh rosemary, and add the bundle to the pan. Bring the mixture to a boil, then let it simmer for 12-15 minutes.
- Cook the pot roast: Place the lid on the Dutch oven, and place it in the preheated oven. Roast it for 2½ hours or until the meat registers 160 degrees F. Turn the oven temperature down to 250 degrees F and let it continue to simmer at that low temperature for an hour.
- Let it rest: Carefully remove the Dutch oven from the oven, open the lid, transfer the pot roast onto a cutting board, and cover it loosely with aluminum foil.
- Purée the sauce: Discard the herb bundle. Use a large spoon to skim off as much fat as possible from the top of the juices. Transfer 3 cups of the sauce and vegetables into a bowl and puree until smooth. I use an immersion blender to perform this step, but you can also use a food processor fitted with a steel blade or a blender. Be very careful as the liquid is very hot.
- 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.
- 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 an oven, preparing this pot roast in a slow cooker is an easy way to save effort and time. The recipe remains fundamentally the same for both cooking methods, with just a few differences.
- Prepare the meat: Tie your cut of beef with kitchen string, season it with salt and pepper, and dredge it in flour. Then, heat olive oil in a pan over medium heat. Sear your meat on all edges, 4-5 minutes per side, then set it aside under a tin foil covering. Do not skip this step, as it is a crucial one for building complex flavors.
- 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.
- Transfer: Transfer the now-semi-cooked veggies into the slow cooker insert. Stir in the wine, brandy, tomatoes, stock, and herb bouquet. Add the seared rump roast and cook on low heat for 7-8 hours or on high heat for 6-7 hours. The meat should be fork-tender when done.
- Purée the sauce: In the last 30 minutes of cooking, purée 3 cups of the veggies and liquid until smooth. Pour it back into the slow cooker and let it simmer.
- Serve: Carefully remove the roast from the crock pot, slice, and drizzle each portion with the puréed sauce before serving.
How to Store and Freeze?
Not only is this pot roast by Ina Garten irresistible on the day you make it, but its leftovers are just as tasty—if not more! Take the stress out of meal prep, storage, and serving with these pro tips.
- Store: To store the leftovers of your chuck roast, first bring it to room temperature. Then, portion the roast into your desired number of airtight containers (perfect for meal prep!) and store them in the fridge for up to five days.
- Reheat: You can reheat the leftovers by placing them in an oven-proof casserole dish and baking them for 20-25 minutes at 350 degrees F. Or, you can reheat your leftovers on the stovetop if desired.
- Freeze: To freeze this pot roast, place the meat with some juices in one airtight container and place the sauce in another. Separately freezing these components will ensure easy serving in the future. You can then store your two containers in the freezer for up to 2 months.
- Thaw: The easiest, safest way to thaw your company pot roast is to place it in the fridge overnight and reheat it just before serving.
What to Serve It With
In my article What to Serve With Pot Roast, you can find countless delectable recipes to serve alongside your Barefoot Contessa pot roast. Here are just a few of my tastiest menu pairings.
- Mashed potatoes: No one can resist a pair as classic as beef and mashed potatoes. If you’re cooking for a crowd for your Christmas dinner, my silky yet simple Rosemary Mashed Potatoes are just the thing to complete your holiday pot roast recipe. Or, whip up my layered Mashed Potato Casserole for a side that packs major flavor into every bite.
- Whole grain dishes: Basic egg noodles are a go-to side to pair with this recipe. However, my other favorites are Bulgur Pilaf and Wild Rice Pilaf—two vegan sides that will delight your tastebuds with authentic Turkish taste. You can also serve my Lemon Herb Quinoa to brighten your spread with light, zesty flavors.
- Vegetable side dishes: Exquisitely tender and richly seasoned, Green Beans in Air Fryer and Pan Sauteed Asparagus are two nutritious veggie dishes that perfectly balance this meaty main.
Expert Tips
Even novice chefs can cook like Ina Garten using these insider tricks. From how to develop flavor to simple recipe changes, these tips will have your guests devouring the whole roast.
- Be careful: It goes without saying that this is a recipe that requires extreme caution. From searing 5 pounds of raw meat to carrying it from the stove to the oven to pureeing the hot liquid, you must be very careful as you perform each step. Also, do not open the lid while it is simmering in the oven, especially in the beginning. It is best to wait for the alcohol in wine (and cognac) to evaporate before opening the lid. In general, I recommend not removing the lid (even to take a quick peek) until the first two and a half hours of cooking time is fully completed.
- Skim the fat: After removing the cooked beef from the Dutch oven, a thin layer of fat will likely sit on top of the juices. I recommend removing as much excess fat as possible by skimming the surface of the mixture with a spoon.
- Tastes better the next day: The best part about this rump roast recipe is that it tastes even better the day after you make it, as the flavors develop and deepen overnight. For easy make-ahead meal prep, I recommend cooking your pot roast one day ahead, storing it overnight in the fridge, and heating it just before you’re ready to eat.
- Makes a lot of sauce: Because your meat requires sufficient liquid to cook correctly, this recipe produces a lot of extra sauce. Rather than let this liquid go to waste, I recommend turning it into a flavorful gravy. Strain the vegetables, then reduce the liquid on the stovetop for 20-25 minutes. You can then drizzle your gravy over mashed potatoes, add it to beef tacos, or even use it as a decadent pasta sauce.
- A few changes I made: When I first made this Barefoot Contessa roast, I followed the original recipe to a T. After several times making the dish, I made a few changes to enhance its flavor and texture. For instance, I didn’t add a chicken bouillon cube, which made the sauce too salty for my taste. I also chose not to add flour and butter to thicken the pot roast sauce at the end. I thought that there was enough fat in the liquid even after skimming most of it.
- Short on time: There is a reason why people refer to this recipe as “Sunday Roast”. It is surely a labor of love. If you are short on time or prefer a quicker version of this recipe, be sure to check out my post on How to Cook Pot Roast in Pressure Cooker. The version made in the instant pot takes much less time and is just as delicious and flavorful.
FAQs
There’s no reason to stress when making this pot roast dinner for company. This straightforward guide will answer your questions, from selecting the best cut of meat to expert browning advice.
What is a company pot roast?
Company pot roast is a recipe made by slow-cooking boneless chuck roast in a Dutch oven in a conventional oven. This recipe originally comes from Ina Garten’s cookbook Barefoot Contessa: Back to Basics, but it was popular enough to inspire dozens of different versions. In fact, the original Barefoot Contessa company pot roast has inspired a Smitten Kitchen pot roast, The Kitchn pot roast, Southern Living pot roast, and a pot roast from Taste of Home.
What is the most tender roast for pot roast?
Because beef cooks for a long time in this Ina Garten pot roast for company, a tougher cut of beef—a lean cut with little fat—works the best. The collagen in these tough cuts breaks down over time, resulting in gelatin that tenderizes your meat, keeps it succulent, and thickens your sauce with a rich, savory flavor. For this reason, chuck roast, eye round roast, beef rump roast, and brisket are some of the best options for pot roast.
Do you have to brown a roast before putting it in the crockpot?
Though technically not necessary, I recommend searing your meat before slow-cooking it. Searing your beef will give it a deeper, more complex flavor, whereas un-seared beef will have a shallower “meat” taste.
Can you overcook a pot roast?
It is possible to overcook this pot roast recipe, producing tough, dried meat. However, this overcooking often results from not adding enough liquid to the Dutch oven or slow cooker, so be sure to add sufficient liquid to your pot roast recipe.
Other Dinner Recipes to Serve a Crowd
Rich, succulent, and photo-ready, this Ina Garten pot roast with vegetables is a go-to for hearty, elegant eats. For even more recipes to satisfy your cravings, you’ll love these tasty dinner dishes.
- Baked Ziti with Meat
- Turkish Stuffed Eggplant
- Crock Pot Vegetable Beef Soup
- Traditional Spaghetti Bolognese
- Tomatillo Soup
If you try this Ina Garten’s Company Pot Roast recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Ina Garten’s Pot Roast Recipe
Yields: 8 servings
This Ina Garten Pot Roast recipe (aka Company Pot Roast) is a rich, savory, and elegant dish that's perfect to serve for your next dinner party. In this foolproof guide, we'll teach you how to make it in the oven and in your slow cooker. However you choose to make it, it's sure to impress!
Ingredients
For The Roast:
- 5 pounds Prime boneless beef chuck roast
- 1 tablespoon kosher salt
- 1 ½ teaspoons black pepper
- 5 tablespoons all-purpose flour
- 2 tablespoons olive oil
For The Vegetables:
- 2 tablespoons olive oil
- 2 cups carrots peeled and chopped
- 2 cups yellow onions chopped
- 2 cups celery chopped
- 2 cups chopped leeks chopped (both white and light green parts)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 5 garlic cloves minced
- 2 cups red wine Burgundy or Chianti
- 2 tablespoons Cognac or brandy optional
- 1 large can diced tomatoes (28-ounce)
- 1 cup chicken stock
- 3 branches fresh thyme
- 2 branches fresh rosemary
Instructions
- Preheat the oven to 325 degrees F. (163 degrees C.).
- Place the meat on a cutting board and pat dry with a sheet of paper towel on all sides. Tie meat using kitchen twine. Season it with salt and pepper. Dredge the whole meat in flour, ensuring that all parts are covered with flour. Shake the excess flour.
- Heat the oil over medium heat in a large Dutch oven. Cook the meat for 4-5 minutes on each side. Transfer it to a large plate, cover it with aluminum foil, and set it aside. Do not wash the Dutch oven.
- Heat oil in the now-empty Dutch oven. Place chopped carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 teaspoon black pepper in the Dutch oven. Cook until all vegetables soften, 12-15 minutes, stirring often. You do not want the vegetables to turn brown.
- Stir in the wine and cognac (if using), followed by tomatoes and chicken stock. Make an herb bouquet by tying thyme and rosemary. Place in the pan.
- Transfer the roast back to the Dutch oven, bring it to a boil, and let it come to a simmer for 12-15 minutes.
- Put the lid on and place it in the oven. Roast for 2 ½ hours, or the internal temperature registers 160 degrees F (72 degrees C.) when inserted with a digital thermometer. Next, turn the heat down to 250 F Degrees (or 122 degrees C) and let it simmer at that low temperature for an hour.
- Carefully remove the pot roast onto a cutting board and cover it loosely with aluminum foil. Discard the bundle of herbs. Using a large spoon, skim off the fat on top of the juices as much as possible.
- Transfer 3-4 cups of the sauce (about half of the sauce) and vegetables into a bowl and puree until smooth. I used an immersion blender but a food processor fitted with the steel blade or a standing blender would also work.
- Pour the pureed sauce back into the pot. Put the Dutch oven on the stovetop, turn the heat on to medium-low, and return to a simmer for about 15 minutes.
- Remove the strings from the roast and slice the meat.
- When ready to serve, place 2 (or more) slices of meat on a dinner plate and spoon the vegetable sauce over it.
Notes
- A few changes I made to the original recipe: When I first made this Barefoot Contessa roast, I followed the original recipe to a T. After several times making the dish, I made a few changes to enhance its flavor and texture. For instance, I didn’t add a chicken bouillon cube, which made the sauce too salty for my taste. I also chose not to add flour and butter to thicken the pot roast sauce at the end. I thought that there was enough fat in the liquid even after skimming most of it.
- Store: To store the leftovers, first bring them to room temperature. Then, portion the roast into your desired number of airtight containers (perfect for meal prep!) and store them in the fridge for up to five days.
- Reheat: You can reheat the leftovers by placing them in an oven-proof casserole dish and baking them for 20-25 minutes at 350 degrees F. Or, you can reheat your leftovers on the stovetop if desired.
- Freeze: To freeze, place the meat with some juices in one airtight container and place the sauce in another. Separately freezing these components will ensure easy serving in the future. You can then store your two containers in the freezer for up to 2 months.
- Thaw: The easiest, safest way to thaw it is to place it in the fridge overnight and reheat it just before serving.
Nutrition
Calories: 699kcal | Carbohydrates: 17g | Protein: 57g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 197mg | Sodium: 2068mg | Potassium: 1329mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5874IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 7mg
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Lori Wood
Hi Ice,
This recipe looks fabulous!
I have one question. Can I use a good homemade Beef stock instead of the chicken broth in the recipe? I think it would enhance the flavors more??
Your thoughts on this please.
Thanks, Lori
Aysegul Sanford
Hello Lori,
You sure can, and I think it would be delicious (and yes, enhance flavors more).
I hope this helps. PLease let me know if I can answer any other questions.
Janet
I have made this several times, it’s fantastic. I am wondering how it may freeze and reheat? I have a big crowd coming and wanted to try an knock this out a week prior.
Aysegul Sanford
Hi Janet,
You can freeze this. However, I recommend making sure to bring it to room temperature first. Then you can put it in an airtight container and keep in the freezer. Let it thaw overnight in the fridge. A few hours before serving, place it in a preheat 350-degree oven (with all of its juices) and bake until thoroughly warmed.
I hope this helps. Please let me know if I can help in any other way.
Nancy
Can you make it without the wine ? Maybe substitute it with something else.
Aysegul Sanford
Hi Nancy,
I would use chicken stock instead.
Hope this helps.
Anna
This is a great recipe for an easy and impressive dinner. I served it with mashed potatoes and it was wonderful.
Diane
42 cups of carrots???
Aysegul Sanford
Sorry about that. It was not formatted properly. It should be 4 stalks or 2 cups of carrots that are chopped.
I made the changes to reflect the change.
Thanks for bringing it to my attention.
Darlene
what if I used a crock pot instead of dutch oven: low or high heat, and for how long, do you think?
Aysegul Sanford
Hi Darlene,
I have never made this particular recipe in a slow cooker, but I make a similar one, this Slow Cooked Beef Brisket, in my crockpot. I think they are pretty similar. So I would say 7-8 hours in high and 10-12 hours in low heat setting.
I plan on trying it in my slow cooker and updating the recipe soon.
Hope this helps.
Brianne
Could I make this in a pot and not a Dutch oven??
Aysegul Sanford
Hi
If your pot has a lid, is large enough, and can to handle the heat in a very hot oven for several hours, you should be fine. To be quite honest, I never tried this dish in a casserole dish or any other pot so it is hard for me to say if it would work 100%. Also, one thing I would caution you on is to make sure to not open the oven door early on as you should let the wine cook the meat. If the lid is not tight, it might be dangerous.
I hope this helps.
Danielle Butenhoff
Other than ingredient portions and time, how would this recipie change if I am trying to serve 18 people? It sounds delicious and would love to serve it for a large party if feasible. Thanks!
Aysegul Sanford
Hi Danielle,
Wow! You are serving 18 people? My hat is off to you. 🙂
This dish is a great crowd pleaser, but you will need to make at least 2 (or even 3) of these if you are feeding 18 people. Other than that, all I can think of is for you to prep in advance. I would make sure that all the vegetables are chopped and the meat is tied before the day of the cooking.
It is funny because we are about to host my husband’s boss and his family for dinner next week and I am making this too.
All the best of luck.
Ice
Lori in Maine
I was wondering what the advantage is to cooking the vegetables prior to roasting them for 3 hours? The recipe sounds lovely and I am sure this step has a pupose but I cannot figure it out. Thanks for sharing!
Aysegul Sanford
Hi Lori,
Cooking vegetables allows them to release their flavors and aroma creating a base for the meat to cook in. This way, otherwise tasteless meat, get cooked in a broth of flavor that is made up of sweet vegetables and aromatic herbs.
Please let me know if I may answer any other questions you may have.
All the best. – Ice
Caitlin
I love beef stew… And my husband asks for it in the regular. I usually make the joy of cooking recipe, but I’m ready to give this one a try! Ahh I need a Dutch oven in my life though. Looks delicious and I have no doubt I will love it too!
Erin @ The Speckled Palate
Pot Roast was one of my favorite meals when I was a kid, and I feel like I only make it these days for special occasions or when company is coming over. 😉 I love what you’ve done with this recipe, and I cannot wait to give it a shot!