Company Pot Roast

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was my son?s birthday and he loves whenever I cook one of Ina?s recipes. What a hit! I always cut down on the salt in any recipe not just Ina's, I feel cooks just use more than I personally enjoy. Other than that, what a hit with my son and now it?s on his list of favorite?s meals for me to cook when he visits and I was super pleased with the results.

Keep up the fantastic recipes, I have all your cookbooks and watch your shows whenever they air. I have noticed the recipes do not always match exactly to the way she cooks it on her show. I always try to save it when it comes on the air and match it to the receipt on the web site.

Writterkat

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Echo the appreciation expressed by other viewers and other general observations. But wanted to especially comment on the helpful baking stage addition given to this recipe AND the flour-butter mixture method - to avoid lumps. Maybe everyone knows to do that, but it is new to me. Of course, that would apply to other recipes where flour is added for thickening. Really great tip. What a professional and accomplished chef/cook, baker and demonstrater,

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As someone who is proud of her own recipe for pot roast that everyone has loved for over 20 years, this was a great alternative. The only thing that I did different was substitute beef stock for the red wine (my kids do not like anything cooked with red wine, I did keep in the cognac, which gave it a nice flavor, and they loved it. This time, I served it with wide egg noodles on the side with the yummy sauce over them....Really good!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have being making pot roast for many many years, but this is the very best. I will always make it this way. The wine and cognac make the differents. Thank you.
Lydia

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ina,
As I was viewing your show on Sat. February 21, 2009, the Company Pot Roast was truly fabolous. I found that the cognac and wine made all the difference. However, I do not understand the other comments, I thought the salt was needed. It is important to salt every layer in this dish. The whole family thought it was delicious. I served it with baked potatoes with regular sour cream. I only used regular sour cream because I was concentrating mainly on the pot roast. Although, I would love to try your recipe for sour cream someday. It sounds delicious. Im the proud owner of 3 of your cookbooks. My first one was The Barefoot Contessa Cookbook, followed by Family Style, and as a Christmas gift I got Back to Basics. I am truly hooked!!
Sincerely,
Cathy W.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love Ina's recipes but I did not care for this one. For all the chopping/prep, I didn't find it worthwhile.

I usually have great success with her recipes but this one just fell flat. I don't think I'd make it again.

PS...I used kosher salt, not regular salt, so I didn't notice a saltiness that everyone else seemed to mention. In general I use less salt because you can always add at the end.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for my sister-in-law who's recently home from the hospital with a new baby. This was a big hit with the new mom and my brother. It did make a lot of sauce, so I saved the extra to go over pasta. I didn't follow the recipe's salt instructions, I interpreted them to mean salt and pepper the roast before browning like I would any meat; same with the vegetables - a light salting to flavor and to get them to release their liquid. I guess some cooks want exact instructions but I think simply saying season meat and vegetables with salt and pepper would have been sufficient but perhaps that is too imprecise for some. However, I do understand following a recipe exactly and finding a mistake. I didn't have bouillon (I was cooking in my brother's ill-equipped kitchen so I used a french onion soup packet I found in the cabinet. I added no other salt but I did add a little pepper when I tasted the sauce after it thickened. The pot roast was amazing, tender and flavorful and I loved the sauce. I think the red wine and cognac make the biggest impact in the dish. I served it with Ina's buttermilk mashed potatoes. I can't wait to make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Have made this recipe several times for company and for family. Everyone loved it. As for the salt, I always use less. It was great to see Ina actually making this recipe. I have been using the recipe from her new cookbook and it was perfect. Thanks Ina.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I enjoyed this recipe - I love the melding of traditional Beef Bourguignon ingredients with this slow-cooked Pot Roast; however, I have to agree with the other reviewers that there is entirely too much salt in this recipe, and knowing Ina's recipe formulations, I added MUCH less than her recipe calls for. I omitted the chicken buillion altogether and was much happier without it - you CAN add flavor without all the salt. I love the wine and tomatoes flavors melding with this meat; however, I added MORE carrots and celery to the recipe because I knew this would make a LOT of sauce - and it did. I will adjust the liquid measurements (reserving chicken stock and wine next time so there is not so much sauce left over. Other than those notes, the recipe went off as a huge success - moist, flavorful, and a nice elegant twist to Beef Pot Roast.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love Ina but I think this recipe calls for way too much salt. I made the roast and it good...but overly salty. I'd definitely make it again...using less salt.