Company Pot Roast

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I omitted the bouillon cube because I did not have any & I don't think it made a huge difference. Used a smaller roast & cut back on measurements. Will definitely make over & over again. Highly recommend!!!

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The pot roast was amazing. I did make a few changes and it still turned out fantastic. We did not have any brandy, so I added Port, and I really liked the flavor. Also, we didn't have chicken bouillon cubes or the homemade chicken stock, so I used beef broth instead. I have already bought another roast so I can make this again and freeze it for future dinners.

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The best pot roast we have ever made. It's the first recipe I made out of Ina's "Back to Basics" cookbook (which is a must buy if you love fresh, simple, high-quality-ingredient-based food. The sauce is unreal - make sure you have some crusty bread on hand to soak it up. (Made lots of leftover sauce, but don't skimp and try to make half the amount of sauce - it won't cover the roast properly. We just made a bunch of cous cous and combined with the extra sauce for yet another delicous meal! (side note: I make cous cous w/ homemade chicken stock instead of water - Ina's recipe for stock is also perfect.

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This was the beef bourguignon of pot roast recipes. After taking out of the oven, I let stand for 50 minutes before removing the cover and serving. Also, I did not take the final step of pureeing half of the gravy and re-adding. The gravy was wonderful without anything further?

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I liked everything about this. I did hold back a bit on the last two teaspoons of salt, using only one instead, and no bouillion cube--it just seemed like a little too much for me. Glad I did.The resulting flavors are awesome. It is fatty, but if you remove the roast and let the sauce sit for 20 minutes or so it is easy to skim a lot of the fat away before pureeing the veggies. I did not need to add the butter/flour mixture at the end, the sauce was plenty thick. And there was a lot of it. I have almost three cups left over (there were only four of us. Maybe I'll cook up some stew meat and make myself a beef stew or a shepherd's pie. The sauce would be wonderful with some simple mashed potatoes.

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I saw a few complaints about the salt content.

As I read a few pages of reviews, one stood out by saying to hold off on the salt. However, she went on to say she used chicken broth.

Broth is not stock. There is a dramatic increase in salt content if you buy store bought broth vs stock. I think for many of the reviews this is the main problem with saltiness. If you cant make your own stock, kitchen basics seems to work best for me. Its low in sodium content.

Also, with this recipe, you can salt as you go and sample as you go. Just because she is using exact measurements, doesn't mean you can't hold off a bit or add some if you like it extra salty.

I found if you add as you go you will find the perfect balance. This is especially true with the tomatoes- some will have a greater salt content than other canned tomatoes.

Also when using measurements, the type of salt will impact the flavor. Kosher salt, sea salt, or iodized salt are not the same. Alton had a good episode on salt and the crystals.

This recipe is fantastic. Its a bit of work to get there, but its a winner and simple to do. The aroma is amazing.

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Ina, you've done it again. This recipe is fantastic!!! My family and friends loved it. Instead of chuck, I used rump roast and cooked it like chuck. After 2 1/2 hours I sliced it thin and cooked it another half hour. Finger licking good. Ina, you're my idol. I always look for your recipes and have had great success. Thankyou for cooking with "tom." After 40 years, I've found the perfect pot roast.

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the recipe says to use 'prime boneless beef chuck', however, when Ina cut slices the meat looked pink & did not look like any 'chuck' i have ever seen.
does anyone know if she used a different cut, & what it sould be?
and what does it mean 'prime'? as in 'choice, select, or prime'?

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I think this recipe is good enough to make again, although next time I will decrease the salt. So far this is the best pot roast sauce I have ever had although I haven't had many. I will definately try this recipe again with a few alterations.

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I love you Ina. I have many compliments.. My friends gave me two thumbs up!!. Thank you..