Are you looking for a comforting dinner? Ina Garten Pot Roast Recipe is perfect for you. This dish brings warmth to any table.
The Barefoot Contessa’s version is incredibly delicious. It’s tender, flavorful, and surprisingly easy to make.
Whether you’re cooking for family or friends, this pot roast never disappoints. Learning how to make Ina Garten pot roast will change your cooking game.
The ingredients for Ina Garten pot roast are simple and affordable. Let me share this amazing recipe with you today.
When I First Introduced to Ina Garten Pot Roast
I discovered this recipe five years ago. My neighbor served it at a Sunday dinner. The meat was so tender it melted instantly.
The rich gravy was absolutely heavenly too. I immediately asked for the secret recipe. She smiled and said it’s Ina Garten’s.
I tried it the very next weekend. My family couldn’t stop praising the dish. Since then, it’s become my signature meal. Now I make it every month religiously.
Equipment List
- Large Dutch oven with a lid
- Sharp chef’s knife for cutting
- Cutting board for prep work
- Measuring cups and spoons
- Meat thermometer for checking doneness
- Wooden spoon for stirring
- Aluminum foil for covering
Ingredients You Need for Ina Garten Pot Roast
- 4-pound chuck roast (with good marbling)
- 2 tablespoons olive oil
- 2 large yellow onions, chopped
- 3 carrots, cut into chunks
- 3 celery stalks, roughly chopped
- 2 cups red wine
- 2 cups beef broth
- 3 tablespoons tomato paste
- 4 garlic cloves, minced
- 2 bay leaves
- Fresh thyme sprigs
- Salt and black pepper
Step-by-Step Guide
- Pat the roast completely dry with paper towels.
- Season it generously with salt and pepper.
- This creates a delicious crust when searing.
- Heat olive oil in your Dutch oven.
- Sear the meat on all sides until brown.
- This takes about 15 minutes total.
- Remove and set aside temporarily.
- Add onions, carrots, and celery to pot.
- Sauté for 8 minutes until softened.
- Add garlic and cook 1 minute more.
- Stir in tomato paste until well combined.
- Pour in red wine and beef broth.
- Add bay leaves and fresh thyme sprigs.
- Return meat to the pot carefully.
- Bring everything to a gentle simmer.
- Cover with lid and transfer to oven.
- Cook at 325°F for 3 hours.
- Remove from oven when fork-tender.
- Let it rest for 15 minutes.
- Slice against the grain for serving.
Tips to Make the Best Ina Garten Pot Roast
- Choose chuck roast with good fat marbling.
- Don’t skip the searing step completely.
- It adds incredible depth of flavor.
- Use quality red wine for cooking.
- Cheap wine makes the dish taste bitter.
- Low and slow is the secret here.
- Don’t rush the cooking process at all.
- Let the meat rest before slicing it.
- This keeps all the juices inside.
- Make it a day ahead if possible.
- The flavors develop even better overnight.
FAQs about Ina Garten Pot Roast
Q: Can I use a slow cooker instead?
A: Yes, you absolutely can use one. Cook on low for 8 hours total.
Q: What wine works best for this?
A: Cabernet Sauvignon or Merlot work perfectly. Choose something you’d actually drink yourself.
Q: Can I freeze leftover pot roast?
A: Yes, it freezes wonderfully for months. Store in airtight containers with gravy.
Q: Do I need to brown the meat?
A: Browning adds amazing flavor and color. I highly recommend not skipping it.
Q: What sides pair well with pot roast?
A: Mashed potatoes and roasted vegetables are perfect. Crusty bread is also wonderful too.
Final Thoughts
Ina Garten pot roast recipe is truly magical. It’s simple, delicious, and completely foolproof. Your family will request it again immediately.
The tender meat and rich gravy satisfy everyone. Don’t be intimidated by the cooking time. Most of it requires no active work.
Just let your oven do the magic. Try this recipe this weekend and enjoy. You’ll understand why it’s so beloved everywhere!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Ina Garten Pot Roast Recipe
Equipment
- Large Dutch oven with a lid
- Meat thermometer for checking doneness
- Wooden spoon for stirring
- Sharp chef's knife for cutting
- Cutting board for prep work
- Measuring cups and spoons
- Aluminum foil for covering
Ingredients
- 4- pound chuck roast with good marbling
- 2 tablespoons olive oil
- 2 large yellow onions chopped
- 3 carrots cut into chunks
- 3 celery stalks roughly chopped
- 2 cups red wine
- 2 cups beef broth
- 3 tablespoons tomato paste
- 4 garlic cloves minced
- 2 bay leaves
- Fresh thyme sprigs
- Salt and black pepper
Instructions
- Pat the roast completely dry with paper towels.
- Season it generously with salt and pepper.
- This creates a delicious crust when searing.
- Heat olive oil in your Dutch oven.
- Sear the meat on all sides until brown.
- This takes about 15 minutes total.
- Remove and set aside temporarily.
- Add onions, carrots, and celery to pot.
- Sauté for 8 minutes until softened.
- Add garlic and cook 1 minute more.
- Stir in tomato paste until well combined.
- Pour in red wine and beef broth.
- Add bay leaves and fresh thyme sprigs.
- Return meat to the pot carefully.
- Bring everything to a gentle simmer.
- Cover with lid and transfer to oven.
- Cook at 325°F for 3 hours.
- Remove from oven when fork-tender.
- Let it rest for 15 minutes.
- Slice against the grain for serving.
Notes
- Choose chuck roast with good fat marbling.
- Don’t skip the searing step completely.
- It adds incredible depth of flavor.
- Use quality red wine for cooking.
- Cheap wine makes the dish taste bitter.
- Low and slow is the secret here.
- Don’t rush the cooking process at all.
- Let the meat rest before slicing it.
- This keeps all the juices inside.
- Make it a day ahead if possible.
- The flavors develop even better overnight.
