Company Pot Roast

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I made this on Christmas eve and it was such a hit with my family.My seven year old has asked me to to make it for his birthday, high priase indeed. I used a 3 lb boneless sirloin tip "tied roast" as I don't like the fat of beef chuck. The flavor was great. A great wine is " La Veille Ferme", from Rhone Valley Vineyards, you can find it easly enough and it's inexpensive. ($8 a bottle. Use good cognac and cut down on the salt a bit. A new favorite...

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This pot roast is magnificence!I love that vegetables are used to make the "gravy" instead of a heavy flour rue. The flavor is off the charts....even better the second day!Fresh herbs made the difference......followed it to the letter.Ina never disappoints!!

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This was by far the best pot roast I have ever made. My wife does not like pot roast, but she really enjoyed this one. Ina, you killed it on this one. As we are not thyme and rosemary fans, I instead added rubbing the roast with McCormick Just a Pinch Basil and Garlic. I also seasoned the vegetables with the same before adding them to the pot. I omitted the Cognac and simply added more wine. As side dishes, I made mashed potatoes and mixed vegetables. Oh...one word of warning....make sure the lid of the blender is on tight before pureeing the sause....it will save you about 15 minutes of additional clean up time. Don't ask.

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Ina, this is truly an epic pot roast recipe!! I have made many in my day. I've never thought to use leeks. The earthy flavor that it adds is amazing! I however altered it a bit due too my hang ups with tomatoes in a can. I grated up fresh tomatoes for it and I was out of brandy and cognac, so I subbed Sherry.I also added few bay leaves for more depth. Thank you for the recipe. I will continue to use this one for sure.

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This had to be one of the best pot roasts I have made....so tender and flavorful. Loved the idea of including leeks, too. I even bought an Emeril cast iron pot just to try it. The men in my family couldn't get enough. The smell coming from the oven as it cooked was heaven. The red wine made a wonderful base for the stock. Try it!

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I've been cooking a long time - made pot roast many times. The key to a good pot roast is tenderness as the grade of meat is not the best. This recipe turned out awful for me! I followed it exactly, oooked it to the time recommended and the meat was tough. What did I do wrong. Also, I think there is too much seasoning going on with the meat. Tasted all the pepper. Any reasons why this happened? Thanks.

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I made this for a dinner party and it was perfect!! I followed the recipe to a 'T' except I did not puree the sauce. It was by demand of the crowd I was feeding to leave the veggies whole. I highly recommend this for an easy company dish! YUM! And leftovers (if you have any...I had about one serving are even better the next day.

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Wow! This is all that I can say when it comes to this recipe! I always read the reviews before making a recipe for tips and thoughts from other cooks. I read the good reviews, but find the bad reviews just as helpful, however, I was heartbroken when one viewer said she was throwing away all of Ina's cookbooks because she uses WAY too much salt. Please keep in mind that when a chef says to use Kosher salt USE KOSHER SALT!! One TEASPOON of regular table salt has MORE salt than a TABLESPOON of Kosher salt. Yes, you read this correctly! I find it sad when someone reviews a recipe poorly because of their own error, especially when they blame the chef! After watching the Barefoot Contessa almost daily, it's like someone has said something bad about a good friend! Please try this recipe, you won't be disappointed!!

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Delicious, deep, complex flavor and super easy to make. Used a 3-pound roast for 4 adults and it was more than enough with leftovers (which we promptly ate for lunch the next day. Added fresh carrots about halfway through the cooking, to serve on the side as the vegetable, since most of the sauce ends up pureed. Freezes beautifully too.

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Delicious and super easy to make. I used an immersion blender right in the pot to purée some of the sauce, and served it with roasted cauliflower and mashed potatoes. Everyone loved it. This recipe makes a ton of sauce. If your pot was big enough, you could probably do a 6 pound roast.