Company Pot Roast

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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.

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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

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Very delicious! Well worth the time and effort.

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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.

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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.

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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!

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Fabulous! I added sauteed mushrooms after the partial blending of the braising liquid with immersion blender. It was a big hit.

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Fabulous! Easy prep and roasting.

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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.

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Delicious even with a white zinfandel (couldn't bring myself to use a $25+ bottle of red wine. However, I did use a high end cognac. I think even with my substitutions, which also included beef stock instead of chicken stock, it was very flavorful. I served it with creamy mashed potatoes, as adding potatoes to the pot (as others suggested made it seem more like a stew. Next time I'll try it with the chicken stock and burgandy wine. Nice recipe, as usual, Ina!