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Tender Ina Garten Company Pot Roast for Easy Dinner Ideas

Tender Ina Garten Company Pot Roast for Easy Dinner Ideas

This Tender Ina Garten Company Pot Roast for Easy Dinner Ideas features succulent beef braised in red wine and cognac for the ultimate comfort meal.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Dinner
Cuisine: French American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Roast and Sear
  • 4 lb chuck roast tied
  • 1 tbsp kosher salt plus extra
  • 1.5 tsp black pepper freshly ground
  • 2 tbsp vegetable oil for searing
  • 1 tbsp unsalted butter room temperature
Braising Liquid and Aromatics
  • 2 cups yellow onions chopped
  • 2 cups carrots 1-inch chunks
  • 2 cups celery 1-inch chunks
  • 1 tbsp garlic minced
  • 1 cup dry red wine such as Bordeaux
  • 2 tbsp Cognac or brandy
  • 1 can whole plum tomatoes drained
  • 1 cup chicken stock low sodium
  • 3 branches fresh thyme whole
  • 2 branches fresh rosemary whole

Equipment

  • Dutch Oven
  • tongs
  • Chef Knife
  • Cutting board
  • Wooden spoon

Method
 

Searing and Sautéing
  1. Preheat your oven to 325°F and pat the beef dry with paper towels before seasoning generously with salt and pepper.
  2. Heat the oil and butter in a large Dutch oven over medium-high heat and sear the roast until browned on all sides.
  3. Remove the beef to a plate and add the onions, carrots, and celery to the pot, sautéing for 10 minutes until softened.
  4. Stir in the minced garlic and cook for just one minute more until fragrant.
Braising
  1. Deglaze the pot by pouring in the red wine and Cognac, scraping up all the browned bits from the bottom with a wooden spoon.
  2. Add the tomatoes, chicken stock, thyme, and rosemary, then return the roast and any accumulated juices back to the pot.
  3. Bring the liquid to a simmer on the stovetop, cover tightly with a lid, and place in the oven.
  4. Bake for 3 to 3.5 hours or until the meat is fork-tender and ready to be served.

Notes

For the best results, use a well-marbled chuck roast and ensure the lid is tightly sealed to keep the moisture in. Leftovers taste even better the next day after the flavors have fully melded in the fridge.