Tuesday, June 8, 2010

Michael and Ina's Company Pot Roast

  I don't think I can say enough about this sauce for Ina Garten's Company Pot Roast. Which you can also find in her Back to Basics Cookbook on pages 117-119. On the front jacket she states "Fabulous Flavor From Simple Ingredients". Well let me tell you this was the most fabulous sauce ever. EVER! Just one thing, nothing about it is simple. It is so delicious that "you could put it on the bumper of a car and it would be delicious", to quote a famous Food Network chef. I now call it "Mike-a-licious Sauce". We froze the remaining sauce in small batches and have used it many times over. More on that later. On to the most delicious sauce ever, Ta-Da-----

The ingredients

Flour your roast

Brown and sear

Chop the veggies

Browned roast and bouquet garni

Saute veggies

Add tomatoes, broth, and wine

Lastly add meat back to sauce and simmer

 Accompli. Remove meat. Blend sauce to puree.

The best sauce you will ever make!

Mike-a-licious Pot Roast
Adapted from Ina Garten's Back to Basics Cookbook

1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks) (omitted)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy (omitted - used a Rosso Marsala)
2 tablespoons Cognac or brandy (omitted)
1 (28-ounce) can whole plum tomatoes in puree (substituted with other tomato products)
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature

Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

I know that many,many people have made and blogged this recipe. I just want to tell you, if you have never, ever tried this you must try it immediately. I will personally make this time and time again as it is flawless.

Michael and Ina's Company Pot Roast

The best sauce/gravy recipe EVER!

See Michael and Ina's Company Pot Roast on Key Ingredient.

Michael and Ina's Company Pot Roast on Foodista
Michael and Carla


  1. I have not yet tried this one, but our raves made me add it to my to do list..

  2. Sounds terrific, definitely a must try!

  3. You two just keep getting better and better :-) I love everything about this post, but the pictures were especially good. Have a great day. Blessings...Mary

  4. Ina has never ever failed me. She is awesome. And so are you guys :P

    This looks delicious! Serious comfort food!

  5. The sauce is the keeper! Looks truly yummy.

  6. We love pot roast and are big sauce fans too. This would be right up our alley.

  7. Pot roast is a staple in our family-I'll have to give this one a try!

  8. I love Ina! I actually have this cookbook too, and everything I have made from it is great. I have not tried the potroast yet. I don't know why. Maybe, it looked to complicated. Now, you have convinced me to definitely make this. You made it sound and look sooo good:) Thanks!

  9. I love pot roast, your pictures and you two! This looks like a perfectly fine recipe. I can not stand the barefoot contessa, however!

  10. Your recipe sounds very tasty and I love the pics! Pot Roast and a hearty side dish is my favorite type of meal. When making pot roasts for dinner, I would recommend trying grass fed Black Angus beef. It is absolutely delicious and a healthier option. I work with La Cense Beef and because our beef is 100% grass fed it is higher in omega 3 acids and lower in calorie and fat as opposed to traditional grain fed beef. Try grass fed Black Angus Beef and you will be able to taste an even bigger difference!


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