Lady Behind the Curtain - Company Pot Roast

Ina has come up with a fool proof way to make good gravy everytime!  This is the best pot roast I’ve ever had!

From: Barefoot Contessa Back to Basics Cookbook

Company Pot Roast Recipe


1 (4 to  5 pound) prime boneless beef chuck roast, tied

Kosher salt and freshly black pepper

All-purpose flour

Good olive oil

2 cups chopped carrots (4 carrots)

2 cups chopped yellow onions (2 onions)

2 cups chopped celery (4 stalks)

2 cups chopped leeks, white and light green parts (2 to 4 leeks)

5 large garlic cloves, peeled and crushed

2 cups good red wine, such as Burgundy

2 tablespoons Cognac or brandy

1 (28-ounce) can whole plum tomatoes in puree

1 cup chicken stock, preferably homemade

1 chicken bouillon cube

3 branches fresh thyme

3 branches fresh rosemary

1 tablespoons unsalted butter, at room temperature


Preheat the oven to 325 degrees.

Pat the beef dry with a paper towel.  Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper.  Dredge the whole roast in flour, including the ends.  In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.  Add the roast and sear for 4 to 5 minutes, until nicely browned.  Turn and sear the other side and then turn and sear the ends.  This should take 4 to 5 minutes for each side.  Remove the roast to a large plate.

Lady Behind the Curtain - Company Pot Roast

Add 2 tablespoons olive oil to the Dutch oven.  Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.

Lady Behind the Curtain - Company Pot Roast

Add the wine and Cognac and bring to a boil.  Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper.  Tie the thyme and rosemary together with kitchen string and add to the pot.

Lady Behind the Curtain - Company Pot Roast

Put the roast back into the pot, bring to a boil, and cover.  Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees internally.  Turn the heat down to 250 degrees after about an hour to keep the sauce at a simmer.

Lady Behind the Curtain - Company Pot Roast

Remove the roast to a cutting board.  Remove the herb bundle and discard.  Skim off as much fat as possible from the sauce.  Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth.  Pour the puree back into the pot, place on the stove-top over low heat, and return the sauce to a simmer.  Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork.  Stir into the sauce and simmer for 2 minutes.

Lady Behind the Curtain - Company Pot Roast

Remove the strings from the roast, and slice the meat.  Serve warm with the sauce spooned over it.

Lady Behind the Curtain - Company Pot Roast

NOTE:This recipe makes a lot of sauce.  If there are leftovers, it’s delicious the next day on pasta.





I Shared This Recipe With These Wonderful Blogs!

Tempt my Tummy Tuesdays
Mangia Mondays
It’s a Blog Party
It’s a Keeper Thursday
Full Plate Thursday @ Miz Helen’s Country Cottage
Mandy‘s Recipe Box
Hunk of Meat Mondays
Savory Sundays @ The Sweet Details


Company Pot Roast — 5 Comments

  1. This recipe sounds great – I love comfort food! I’ve never cooked a pot roast with chicken stock. I’ll have to try it! Thanks for sharing.
    *visiting from Mangia Mondays*

  2. Your Company Pot Roast looks delicious. I like the addition of the red wine and the combinations of herbs is excellent. Thank you so much for sharing with Full Plate Thursday and I look forward to seeing you soon!

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