Ina Garten Pot Roast Recipe
Looking for a classic, comforting meal tonight? Try this Ina Garten Pot Roast Recipe. Juicy beef, tender vegetables, and rich flavors make it irresistible.
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.