Company Pot Roast

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When I read the recipe I questioned the salt content. Two Tbsp and 2 tsp plus the salt in the canned tomatoes, the chicken broth, and the chicken bouillon cube. Consequetly, I read the reviews where several individuals mentioned the saltiness. I never would have added that much salt anyway, but it was good to have my suspicions confirmed. I salted only the roast before searing, and eliminated all other salt and the bouillon cube. It was a hit. I caught only the very end of the TV show when Ina made this pot roast. She said she wanted a very chunky gravy, so that is why she only processed some of the liquid. I've made this pot roast twice, and we much prefer the gravy smooth, so I process all the liquid. I did not have to add the butter and flour at the end, as the gravy was thick enough once it was processed. I make this up to two days in advance of serving. Fantastic.

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best pot roast I've ever tried.

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I found this to be labor intensive; but well worth the effort. This was the best Pot Roasr ever. It is truely a mainstay in our house. I make dinner for my daughter and her family once a week. (It's a treat for her since she works and doesn't have to cook for her family of five. They loved it. I served it with the baked potato and yougurt, sour cream, chive dresssing. They were awed as were we. WONDERFU! Thank you Ina!

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It was my son?s birthday and he loves whenever I cook one of Ina?s recipes. What a hit! I always cut down on the salt in any recipe not just Ina's, I feel cooks just use more than I personally enjoy. Other than that, what a hit with my son and now it?s on his list of favorite?s meals for me to cook when he visits and I was super pleased with the results.

Keep up the fantastic recipes, I have all your cookbooks and watch your shows whenever they air. I have noticed the recipes do not always match exactly to the way she cooks it on her show. I always try to save it when it comes on the air and match it to the receipt on the web site.

Writterkat

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Echo the appreciation expressed by other viewers and other general observations. But wanted to especially comment on the helpful baking stage addition given to this recipe AND the flour-butter mixture method - to avoid lumps. Maybe everyone knows to do that, but it is new to me. Of course, that would apply to other recipes where flour is added for thickening. Really great tip. What a professional and accomplished chef/cook, baker and demonstrater,

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As someone who is proud of her own recipe for pot roast that everyone has loved for over 20 years, this was a great alternative. The only thing that I did different was substitute beef stock for the red wine (my kids do not like anything cooked with red wine, I did keep in the cognac, which gave it a nice flavor, and they loved it. This time, I served it with wide egg noodles on the side with the yummy sauce over them....Really good!!!

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I have being making pot roast for many many years, but this is the very best. I will always make it this way. The wine and cognac make the differents. Thank you.
Lydia

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Ina,
As I was viewing your show on Sat. February 21, 2009, the Company Pot Roast was truly fabolous. I found that the cognac and wine made all the difference. However, I do not understand the other comments, I thought the salt was needed. It is important to salt every layer in this dish. The whole family thought it was delicious. I served it with baked potatoes with regular sour cream. I only used regular sour cream because I was concentrating mainly on the pot roast. Although, I would love to try your recipe for sour cream someday. It sounds delicious. Im the proud owner of 3 of your cookbooks. My first one was The Barefoot Contessa Cookbook, followed by Family Style, and as a Christmas gift I got Back to Basics. I am truly hooked!!
Sincerely,
Cathy W.

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I love Ina's recipes but I did not care for this one. For all the chopping/prep, I didn't find it worthwhile.

I usually have great success with her recipes but this one just fell flat. I don't think I'd make it again.

PS...I used kosher salt, not regular salt, so I didn't notice a saltiness that everyone else seemed to mention. In general I use less salt because you can always add at the end.

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I made this for my sister-in-law who's recently home from the hospital with a new baby. This was a big hit with the new mom and my brother. It did make a lot of sauce, so I saved the extra to go over pasta. I didn't follow the recipe's salt instructions, I interpreted them to mean salt and pepper the roast before browning like I would any meat; same with the vegetables - a light salting to flavor and to get them to release their liquid. I guess some cooks want exact instructions but I think simply saying season meat and vegetables with salt and pepper would have been sufficient but perhaps that is too imprecise for some. However, I do understand following a recipe exactly and finding a mistake. I didn't have bouillon (I was cooking in my brother's ill-equipped kitchen so I used a french onion soup packet I found in the cabinet. I added no other salt but I did add a little pepper when I tasted the sauce after it thickened. The pot roast was amazing, tender and flavorful and I loved the sauce. I think the red wine and cognac make the biggest impact in the dish. I served it with Ina's buttermilk mashed potatoes. I can't wait to make this again.