Ina Garten has perfected a classic pot roast recipe by raising it as her usual Barefoot Contessa style. The garden’s comfort food takes some time, but the end result is worth it, and it’s the perfect menu item when it comes to entertaining guests.
Ina Garten makes a classic stew with lots of flavor
Garten demonstrated how to make the delicious comfort food recipe in a section of Barefoot Contessa. “I make an old-fashioned classic, what I call company stew roast, with tomatoes and lots of red wine,” she explained.
She used a chuck roast to make the end result “moist and delicious”, and patted it dry before seasoning it with salt and pepper. The garden then rolled it in a plate of flour that covered all sides of the meat.
Garten noted that a Dutch oven is “the best pot you can use for a pot roast.” She heated olive oil in the pan, then added the beef and fried it for 4 to 5 minutes on each side. She removed the beef to a plate.
“What the burning is going to do is seal the juices, but it will also make the sauce taste great,” she explained.
The garden chopped celery, onions, carrots and leeks, and then the sauce started. She added olive oil to the pan and explained: “I want to saute all the vegetables, get them brown and caramelized. It’s a bit like making soup – you always want to start with the vegetables and get them brown neat.” She cooked the vegetables for 10 minutes and added garlic and salt.
The garden gathered a bunch of herbs and put it in the pot, then added burgundy wine, whole cognac flower tomatoes and chicken stock. That Barefoot Contessa star noted that the recipe is “easy enough for every day and delicious for company.”
She put the beef back in the pan, brought it to a simmer and then cooked it for 2½ hours in a 325 degree Fahrenheit oven, “until it is melting delicious.” Garten recommended reducing the heat to 250 degrees Fahrenheit after an hour to keep the sauce simmering.
Garten discarded the herb bundle and moved the beef to a cutting board. She skimmed the fat from the sauce and put half of the sauce and vegetables in a blender and then pureed the sauce. She poured the puree into the pan and simmered it on low heat on the stove, adding a flour and butter mixture to thicken the sauce.
“Who does not want it for dinner?” asked Garten. “I would say this is casserole good enough for company.”
The full recipe is available on the Food Network website.
Ina Garten’s pot roast recipe gets rave reviews
Garten’s pot roast recipe has received a five-star rating on Food Network’s website, and it has received some rave reviews in the comments section.
“The BEST casserole recipe I have found in over 30 years of cooking. (I’ve thrown away all my other pot roast recipes!), ”Commented one person. “The complex taste of the sauce is delicious. It’s a perfect recipe as it is. Increase the cooking time if you use a cheaper cut of beef. Makes lots of sauce leftovers for other meals.”
Another fan raved: “The best casserole recipe I’ve ever tried, and I’ve tried dozens! Everyone I make this for is absolutely crazy about it. The recipe is perfect, just the way it is.”
Others agreed with comments such as: “My recipe for casserole”, “Best casserole I have ever made!” and “It was incredible.”
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