Company pot roast from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients (page 117) by Ina Garten

  • carrots
  • celery
  • Cognac
  • rosemary
  • garlic
  • leeks
  • thyme
  • canned tomatoes
  • chicken stock
  • red wine
  • yellow onions
  • bouillon cubes
  • beef chuck roast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bktravels on March 09, 2023

    We followed the directions as closely as possible making the full amount of sauce for a 3 lb chuck roast. It was done perfectly and very good. I would make this again but I would prefer to leave out the tomatoes. Next time I will try adding mushrooms and using beef broth.. Amazingly, we couldn't find leeks, so we substituted shallots and additional onion. i think the leeks would have been great. The recipe was quite easy and after the chopping is done, there isn't a lot of work.

  • NJChicaa on November 24, 2021

    Followed the recipe exactly but the roast was medium rare and tough. Had to put it back in the oven for at least an hour to get it tender.

  • averythingcooks on January 27, 2020

    With a 2.5 lb sirloin tip braising roast staring me down in the freezer, I came here & cut the recipe in half. I made NO ingredient substitutions but after removing the falling apart chunks of meat, I pureed all of the liquid with an immersion blender which resulted in a thick, luscious sauce with some nice chunky bits. This was a delicious Sunday dinner with Ina's oven roasted carrots & Jamie Oliver's crispy/fluffy roasted potatoes on the side. A definite repeat.

  • anya_sf on November 19, 2019

    I couldn't find tomatoes in puree, so I used tomatoes in juice and added some tomato paste. Since I used canned broth, I reduced the salt by 2 tsp, which seemed just right. When pureeing the sauce, I included all the tomatoes since I prefer a smooth sauce. Baking it at 300 degrees the whole time worked fine. We enjoyed it with mashed potatoes, and turned the leftovers into pasta sauce. Fabulous!

  • Kojak on December 05, 2016

    Delicious--sauce was the best

  • texannewyorker on September 25, 2016

    This is fabulous. I made it, froze it, then ovenighted it to my mom when she was sick; she defrosted it and reheated it for a group a family and they couldn't give enough raves. I sneaked a bite before I sent it and was extremely impressed. Will probably have to make this again just for me :)

  • ssdrabek on October 03, 2012

    Add more carrots because we love them! Super yummy!!

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