Ina Garten’s Classic Pot Roast Recipe is the Ultimate Barefoot Contessa Winter Comfort Food Dinner

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Ina Garten perfected a classic pot roast recipe by raising it in her habit barefoot countess style. Garten’s comfort food takes a little time, but the end result is worth it and it’s the perfect menu item for entertaining.

Ina Garten | Mike Smith / NBCU / NBCUniversal Photo Bank via Getty Images via Getty Images

Ina Garten makes a classic pot roast with lots of flavor

Garten demonstrated how to make the delicious comfort food recipe in an episode of Barefoot Contesse. “I’m making an old-fashioned classic, what I call a corporate roast, with tomatoes and lots of red wine,” she explained.

She used a chuck roast to make the end result “moist and delicious” and wiped it dry before seasoning it with salt and pepper. Garten then rolled it into a plate in flour, coating all sides with the meat.

Garten noted that a Dutch oven is “the best casserole dish you can use for a pan roast.” She heated some olive oil in the pan, then added the beef, searing it for 4 to 5 minutes per side. She removed the beef to a plate.

“What the searing is going to do is going to seal the juices, but it’s also going to make the sauce taste fantastic,” she explained.

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Garten chopped celery, onions, carrots and leeks, then got to work on the sauce. She added olive oil to the pan, explaining, “I’m going to sear all the vegetables, brown them and caramelize. It’s a bit like making soup – you always want to start with the vegetables and brown them. She cooked the vegetables for 10 minutes, adding garlic and salt.

Garten gathered a bundle of herbs and placed it in the pot, then added Burgundy wine, whole brandy Italian tomatoes and chicken broth. the barefoot countess star noted that the recipe is “easy enough for everyday and delicious for the company.”

She returned the beef to the pot, brought it to a boil, then cooked it for 2.5 hours in a 325 degree Fahrenheit oven “until it was deliciously tender.” Garten recommended reducing the heat to 250 degrees Fahrenheit after an hour to keep the sauce boiling.

Garten threw away the bundle of herbs and moved the beef to a cutting board. She skimmed the fat from the sauce and put half of the sauce and vegetables in a blender, then mashed the sauce. She poured the mash into the pot and simmered it over low on the stove, adding a mixture of flour and butter to thicken the sauce.

“Who wouldn’t want that for dinner?” Garten asked. “I would say it’s a pretty good roast for the company.”

The full recipe is available on Food web website.

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Ina Garten’s pot roast recipe wins rave reviews

Garten’s pot roast recipe received a five-star rating on the Food Network website and received rave reviews in the comments section.

“The BEST rotisserie recipe I have found in over 30 years of cooking. (I threw out all of my other rotisserie recipes!), ”Commented one person. “The complex flavors of the sauce are delicious. It’s a perfect recipe as is. Increase the cooking time if you use a cheaper cut of beef. Makes plenty of leftover sauce for other meals.

Another fan raved, “The best rotisserie recipe I’ve ever tried and I’ve tried dozens!” Everyone I do this for loves it. The recipe is perfect as is.

Others agreed, with comments such as “My favorite charcoal roast recipe”, “Best charcoal roast I’ve ever made!” And “It was amazing. “

RELATED: Barefoot Countess Ina Garten Makes an Easy Beef Bourguignon Recipe in Honor of Julia Child

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