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 pepperAll-purpose flourOlive 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.
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.
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 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.
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.
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.
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.
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.
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 MeatTurkish Stuffed EggplantCrock Pot Vegetable Beef SoupTraditional Spaghetti BologneseTomatillo Soup
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