Company Pot Roast
Show: Barefoot ContessaEpisode: Comfort and Company
Rate This RecipeRead users' reviews (453)
- Recipe categories: Meat, Beef, Vegetables, Carrot, Celery,
- recipe
- ratings & reviews(453)
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Paula's Summer Macaroni Salad
(02:05)
-
The Contessa's Mac and Cheese
(05:14)
-
Creamy Macaroni and Cheese
(04:09)
-
Ham and Cheese Spirals
(02:46)
-
Mac and Cheese Throwdown
(03:01)
-
Best Ever Mac and Cheese
(02:54)
-
Giada's Italian Pasta Salad
(03:54)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
How to Make Sangria
(02:31)
-
Yummy Bacon Wrapped Appetizers
-
Photo Galleries
-
Summer Cookout Salad Recipes
40 Photos
-
Things to Grill in Foil
11 Photos
-
Memorial Day Dessert Recipes
9 Photos
-
Spring Weeknight Dinners
20 Photos
-
Easy Summer Party Recipes
7 Photos
-
Great Grilled Vegetables
19 Photos
-
Best BBQ Rib Recipes
23 Photos
-
Spring Desserts for Entertaining
13 Photos
-
BBQ Side Dish Recipes
25 Photos
-
Healthy Summer Sides
13 Photos
-
Summer Cookout Salad Recipes
-
Topics
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Average Rating:
Total Reviews: 453
Showing 1-10 of 453
Sort by:
SELECT
By hollylar
on May 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
FABULOUS - I wouldn't change a thing! The sauce is to dye for.
By lauragarza252
on April 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is my first rating of any sort and I had to because this was what my husband described as the best pot roast he has ever had and we have been married for over 13 years! This recipe was easy to follow and full of flavor. My son who is on the picky side, ate every bite! This recipe will kept on file forever. Thank you, Ina for sharing with us.
By beckage99
on April 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I only used a 3 lb. roast, that's the biggest my store carried. It does make a lot of extra sauce, but it's sooo good. Meat was very tender. Will make again
By YumYum2122
new market, md
on April 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very delicious! Well worth the time and effort.
By boseef
New York
on April 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This pot roast was not mommas but I wasn't expecting it to be. I will be making this dish again! I found this very easy to make and I was able to use all of the ingredients listed. The only variation I had to make was the red wine, I used a Porto wine instead of a Burgundy only because that's all I had. I was only able to find a 3.16 pound roast but it was not a prime chuck like she had. This dish was not as salty as others have mentioned but I also used Kosher salt like Ina did. I also made the baked potatoes with the sour cream/greek yogurt and chive dressing. It was good but I guess I am not fond of baked potatoes anymore...I am now a sweet potato girl.
By SuzyBPack
on March 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I limited the salt to just the bit on the pre-browned beef for a dietary restriction. I used "Julia's" brown beef stock in place of the chicken broth/bouillion. I only had diced tomatoes and the leeks were ugly in the sauce, so I pureed everything except the carrots and beef. I served the sliced beef and carrots with some sauce and served additional sauce on the side. Wow! was it good!!! It also pureed nicely for my elderly family member. I doubled the carrots, and will be adding more yet. Served with yummy homemade rolls.
By denisue_10509007
Puyallup, WA
on March 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This roast is great but I do not put cognac in it and I just use inexpensive red wine. I cook the roast exactly as directed but instead of using a food processor, I keep everything in the pot. We then use soup bowls, put some rice in the bottom of the bowl and use a ladle to put the veggies, liquid, and roast over the rice. I guess we treat it more as a stew or soup. It is absolutely delicious. This is one of my favorite recipes and my husband loves it. Best of all it feeds us for two dinners and my husband takes the leftovers to work. I think the leeks add a great flavor too. It is a keeper!!! Serve with crusty bread. Yum!
By skstamm
Washington State
on March 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fabulous! I added sauteed mushrooms after the partial blending of the braising liquid with immersion blender. It was a big hit.
By sandre8149
on March 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fabulous! Easy prep and roasting.
By hrushanyk_1051655
Philadelphia, PA
on March 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
One of the most tastiest, roasts I have made. I didn't
have the cognac on hand nor did I have the leeks. I also cooked the roast on top of the stove. All you need to serve with this is a green salad and plenty of bread for dipping into the delicious gravy. Thanks Ina. This one is a keeper.