Ina Garten Pot Roast Recipe
Are you looking for a comforting dinner? Ina Garten Pot Roast Recipe is perfect for you. This dish brings warmth to any table.
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.