Company Pot Roast

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I made this and everybody in the house cheered. My only change was to flame the cognac after I added it-I was worried about the alcohol content because 3 of my grandkids (all under 4 were there and I know that all the alcohol doesn't evaporate in the oven. It worked out fine. This recipe is a little expensive-but definitely worth it.

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I was looking for a recipe to use my large roast and I came across this one. It took me a while to complete this recipe. I'm not the fastest at the prep and I had a few short interruptions, so that is what took me so long. It took me an hour and a half to get it to the oven. The local grocery store didn't have any fresh thyme so rubbed about a teaspoon dried between my palms and threw it in the pot. It came out great! I served it with rice. My husband really liked it and said it smelled great!

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This recipe is top-notch. It has been a long while since I've had pot roast this good, moist, with an incredible gravy, and plenty of it. Not only that, but it wasn't very hard, and actually kind of fun to make! My family raved and loved it. I was afraid the amount of wine would be overpowering, but it cooked out real nicely and added a nice complex flavor to the sauce. What a great way to make pot roast! This is definitely a keeper. Thanks Ina!!! :

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chuck roast recipes I've ever had. I used about a three pound chuck roast and pinot noir wine. I also used 1/2 tsp ground thyme and a palm-full of rosemary which I crushed before throwing in the pot, instead of the tied bundles. I had no leeks, so I omitted them. The sauce is what makes this dish. There will be extra, but it can be used on other dishes like rice or pasta. Great, great recipe.

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I have made this pot roast so many times. I make two recipes and freeze one.
I have served it at formal dinner parties and it is fabulous.
I do use baby carrots and add small potatoes at the last hour in the oven.

I recommend this to anyone even tho' you are not into cooking.

It is absolutely delicious...an unforgetable taste!!

Credos to Ina....

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I loved how this recipe came out!! I skipped a few steps along the way also. I could not find a chuck roast shaped like the one Ina described so I just bought a 3 lb rectangular shaped boneless chuck roast which worked out great. I also skipped the boullion cube along with the bundle of herbs. I just added the dried herbs right in. I did not use a blender to puree half of the sauce because I thought the sauce looked fantastic and was nice and chunky. I did use the butter/flour mix because it thickened it slightly and gave it a beautiful glossy finish. I forgot to turn down the heat and still had to cook it an extra hour to get the beef to really fall apart as I like it. It turned out fantastic!! I made mashed potatoes to go with it which were the perfect match. There was extra sauce left over and the next day we had them over egg noodles. I think I almost liked that better than the meat. It was so delicious!! This recipe is one I will make over and over again, especially when it cools down again!! Well worth trying.

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This was excellent. Made it for my neighbors last night complete with the baked potatoes and the yogurt sauce. The entire meal was delicious. I got rave reviews.

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Around these parts I am known as the Roy Hobbs of the Weber Kettle..."Best there ever was...". Well, I got a dutch oven from Calphalon as an advance birthday present [D-Day +7] and decided to take it for a test run, and couldn't think of a finer test than this recipe. Neither the cookware nor Ina's recipe disappointed me. This was hands down the best pot roast I've ever eaten, let alone cooked. Hats off the the Contessa...keep 'em coming, Ina!!!

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Today I borrowed my mom's french dutch oven, bought a Chuck Roast, and made Ina's Pot Roast for dinner tonight. It was really the best Pot Roast & veggies I have ever made...thanks to Ina. = It was a hit with my husband and it really hit the spot with my oldest when he came home from football practice. I did make a few changes becaused I worked with what I had on hand. I used red potatoes (cut in large cubes with the skin on, celery, carrots, and red onion. After I finished searing the roast I took it out of the pot and sauted the veggies for 15 minutes in olive oil, butter and all the roast drippings. Then, I added 1 cup red wine, one 14.5 oz can of good chicken stock, and a 14.5 oz can of petite diced tomaotes with the juice. Once it came to a simmer I placed the roast back into the pot, making sure it was submerged except for the top. I put a dollup of butter on top of the roast, covered it and followed the baking instructions. Once it was done I removed the roast and thickened the veggie stew. I used the flower and milk in a shaker method. It's the way my mom and grandmother always did it and it works perfectly every time. Anyway, thanks Ina for another wonderful receipe. =

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When I saw Ina make this on the show, I knew I had to try it. Was not disappointed. My guests were so impressed, they are still talking about it two weeks later. The meat was so tender and the sauce was absolutely delicious. I cut back on some of the salt, but otherwise followed the recipe as written. I have never failed with any on Ina's recipes, she is the master.