Looking for a classic, comforting meal tonight? Try this Ina Garten Pot Roast Recipe. Juicy beef, tender vegetables, and rich flavors make it irresistible. Perfect for family dinners or special occasions.
This Ina Garten Pot Roast Recipe is easy to prepare yet full of flavor. The slow-cooked beef becomes tender and succulent.
Aromatic herbs and a savory broth enhance every bite. Even beginners can make a restaurant-quality pot roast at home. Serve with sides, and you’ll enjoy a hearty, satisfying meal.
Quick Overview
This Ina Garten Pot Roast Recipe features slow-cooked beef with carrots, potatoes, and onions. The broth is rich, savory, and deeply flavorful. Perfect for cozy dinners and gatherings.
Equipment List
- Large Dutch oven or heavy pot
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Tongs
- Oven mitts
Ingredients
- 3–4 lb beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 2 onions, quartered
- 4 garlic cloves, smashed
- 2 cups beef broth
- 1 cup dry red wine (optional)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Step-by-Step Preparation
- Preheat oven: 325°F (163°C).
- Season beef: Rub roast with salt and pepper.
- Sear roast: Heat olive oil in Dutch oven over medium-high. Brown roast on all sides, about 4 minutes per side. Remove and set aside.
- Sauté vegetables: Add carrots, potatoes, onions, and garlic. Cook 3–4 minutes.
- Add liquids and herbs: Pour in beef broth and wine. Add rosemary, thyme, and bay leaves.
- Return roast: Place seared beef back into pot. Bring to simmer.
- Bake: Cover and bake for 3 hours, until beef is tender.
- Rest and serve: Remove roast. Slice and serve with vegetables and sauce.
Recipe Tips
- Use a heavy Dutch oven for even cooking.
- Let roast rest before slicing to retain juices.
- Brown meat well for deep flavor.
- Cut vegetables uniformly for even cooking.
- Use fresh herbs for the best aroma and taste.
Suggested Sides
- Mashed Potatoes: Creamy texture pairs with savory roast juices.
- Roasted Brussels Sprouts: Adds a caramelized, slightly bitter contrast.
- Buttery Dinner Rolls: Perfect for soaking up the rich sauce.
Conclusion
This Ina Garten Pot Roast Recipe is flavorful, tender, and comforting. Ideal for family dinners or special occasions.
Follow the steps carefully for perfectly cooked beef and vegetables. Pair with mashed potatoes, roasted vegetables, or fresh rolls.
It’s a classic dish that brings warmth and joy to the table. Enjoy every bite of this rich, satisfying, homemade pot roast.
Ina Garten Pot Roast Recipe
Ingredients
- 3 –4 lb beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 4 carrots peeled and cut into chunks
- 4 potatoes peeled and cut into chunks
- 2 onions quartered
- 4 garlic cloves smashed
- 2 cups beef broth
- 1 cup dry red wine optional
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat oven: 325°F (163°C).
- Season beef: Rub roast with salt and pepper.
- Sear roast: Heat olive oil in Dutch oven over medium-high. Brown roast on all sides, about 4 minutes per side. Remove and set aside.
- Sauté vegetables: Add carrots, potatoes, onions, and garlic. Cook 3–4 minutes.
- Add liquids and herbs: Pour in beef broth and wine. Add rosemary, thyme, and bay leaves.
- Return roast: Place seared beef back into pot. Bring to simmer.
- Bake: Cover and bake for 3 hours, until beef is tender.
- Rest and serve: Remove roast. Slice and serve with vegetables and sauce.
Notes
- Use a heavy Dutch oven for even cooking.
- Let roast rest before slicing to retain juices.
- Brown meat well for deep flavor.
- Cut vegetables uniformly for even cooking.
- Use fresh herbs for the best aroma and taste.