Company Pot Roast

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I saw this on tv and decided to try it. I thought at first it was alot of work. But the rewards and complemnets my family and guest gave me was well worth it. It was so flavorful. My daughter isn't really a big fan of pot roast so she takes this little bite. Her expression was priceless. She looked at me and said wow mom that is really good. I would recommend this to anyone looking to spice up that old pot roast!!!

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Flavor upon flavor! The meat melts in your mouth and the sauce makes your heart sing with joy! If you are a fan of Ina's brisket, then you will love this recipe! It's a new family favorite for us and thank you Ina for sharing it with your viewers!

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I wasn't overwhelmed for all the work I put into this - however - I probably would have enjoyed it more had it been really cold outside. It was lacking something in my opinion although I did cut some salt and added some horseradish to the sauce.

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This isn't actually a recipe review although I am about to make this company pot roast for company... I can hardly wait!

Ina frequently comments that incorporating flour into butter makes it smooth out the thickening agent better. Instead of adding butter get a clean jar (mayo jar is good, put in four ice cubes, skim off some liquid from cooking pot, add flour, close jar and shake. The ice cubes break up any lumps and make a smooth flour slurry that you can then add back to the pot. Do this quickly before the pot liquid can melt the ice. I use this method for any instance in which I need a thickener.

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When I saw Ina make this I just had to try it! I have never been good at making a roast but this was a no fail recipe! Fabulous! What flavor! I had to go to 4 stores to get all the ingredients! NOONE had a 4 or 5 pound roast so they tied 2 smaller ones together for me at the store. I used only 1 sprig of rosemary I think 2 would have been overpowering. I am glad I read these reviews first as I cut back on the salt also. I only pureed about one third of the veggies as we like the chunks. I served it with the baked potatoes and the greek yogurt/sour cream sauce, yummy! Also with a crusty Italian bread with butter and garlic. Side dish of peas. My friends made me take a picture first! I tried the recipe out on one couple who are close enough to me that if I failed they would just laugh! Now I will make this for a large group! Looking forward to the leftovers on buttered egg noodles with a dollop of sour cream on top tonight!

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This was not just the best pot roast I ever made or tasted, it is one of the best recipes I've made from the Ina. My husband, mother and father all loved this. All four of us have differing preferences. And my father, who does not like leftovers, asked that I leave the rest for dinner the next day.

Diana

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I am not the biggest roast-in-sauce fan, but this meal was a hit. The meat came out tender, flavorful and beautiful. The most impressive bit was the sauce - the wine and cognac gave it such depth. I look forward to eating the leftovers stew-style (there is hardly any meat left, but tons of stew to shred the leftover meat atop over rice tomorrow. I followed the cooking times on the recipe to a T and it worked perfectly. I was worried about such a large portion of tomato puree in the sauce overpowering the flavor of the dish, but it did not overwhelm at all. I served the roast with a tangy salad and baguette, and all 6 guests had seconds.

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I love Ina's recipes, and this one is no exception. However, there are two changes I would suggest. I would cut back just a tad on the rosemary and thyme, seemed to overwhelm the flavor in my opinion. Second, I would use a cut of beef other than a chuck roast. I know some swear by a chuck for the flavor but there really is quite a bit of fat. Maybe a sirloin tip??Just suggestions, even though overall the pot roast was quite good...Makes TONS of sauce.

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This was so delicious. I cut back on the salt after reading other reviews. The cognac and wine add such flavor. The sauce is amazing. Even better the next day!

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I was just trying what I thought was a good sounding recipe last night, when I had some unexpected dinner guests. I was a little apprehensive, since I had never made this before. I was afraid the wine would over power the meat. Everyone, EVERYONE loved, LOVED it! The wife was unfamiliar with foodnetwork and Ina (can you imagine?!. But, after dinner, I gave her a lesson on how to find and navigate around your site. You made a believer out of her, and a hero of me! Thank you for another great recipe!