Ina Garten Pot Roast

Barefoot Contessa's Pot Roast for the perfect Sunday supper. A sumptuous, slow-cooked pot roast for a cozy, heartwarming & impressive dinner!


- Diced tomatoes - Red wine - Onion - Olive oil - Celery - Chicken stock - Carrots - Garlic - Leeks - Fresh herbs - Salt&pepper

Pat dry & season 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  salt and black pepper on all sides.

Prep the meat

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. Cook the beef for 4-5 minutes on each side. Transfer to a large plate, cover it with foil and set it aside.


Cook the veggies

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.


Add liquid

Stir in the wine, brandy (if using), tomatoes, and chicken stock. Stir to combine. Bring it to a boil.


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.


Cook the pot roast

Put the lid on, and place it in the preheated oven. Roast it for 2½ hours. Transfer the pot roast onto a cutting board, and cover it loosely with aluminum foil.


Puree the sauce

When cooked, 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.


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.


Make This Now!

Serve the meat over mashed potatoes with a generous amount of the sauce! Check the blog post for details on substitutions and storage information.

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Can't get enough of Ina Garten recipes? Try her Chicken Stock recipe! Make a batch, use some right away and freeze the rest for later.