Ina Garten Pot Roast Recipe
Comfort food brings people together. Home cooking feels warm and familiar. Slow meals create deep flavors. Classic roasts never go out of style.
Ingredients
- 3 pounds chuck roast
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 large onions sliced
- 4 carrots thick slices
- 3 celery stalks chopped
- 4 cloves garlic minced
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
- Preheat oven to 325°F.
- Pat roast dry completely.
- Season meat with salt and pepper.
- Heat oil in Dutch oven.
- Sear roast until deeply browned.
- Remove meat carefully.
- Add onions to the pot.
- Cook until soft and golden.
- Add carrots and celery.
- Stir gently for two minutes.
- Add garlic and tomato paste.
- Cook until fragrant.
- Pour in wine carefully.
- Scrape browned bits well.
- Add broth, thyme, and bay leaf.
- Return roast to the pot.
- Cover tightly with lid.
- Transfer to oven.
- Cook for three hours.
- Rest meat before slicing.
Notes
- Always sear the meat well.
- Use chuck roast only.
- Do not rush the cooking.
- Keep the lid tightly closed.
- Let the roast rest properly.