Ina Company Pot Roast Recipes

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INA GARTEN'S COMPANY POT ROAST



Ina Garten's Company Pot Roast image

This Barefoot Contessa company pot roast takes an inexpensive beef chuck roast, a bottle of red wine, a little brandy, carrots, onions, celery, leeks, and tomatoes and transforms them into a meal worthy of a dinner party. And leftovers to last the week.

Provided by Ina Garten

Categories     Mains

Time 3h45m

Number Of Ingredients 17

One (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 (4 carrots) chopped carrots
2 cups (2 onions) chopped yellow onions
2 cups (4 stalks) chopped celery
2 cups (2 to 4 leeks) chopped leeks (white and light green parts)
5 large garlic cloves (peeled and crushed)
2 cups good red wine (such as Burgundy)
2 tablespoons Cognac or brandy
One (28-ounce) can whole plum tomatoes in puree
1 cup homemade chicken stock or canned chicken broth
1 chicken bouillon cube
3 branches thyme
2 branches rosemary
1 tablespoon unsalted butter (at room temperature)

Steps:

  • Preheat the oven to 325°F (160°C).
  • Pat the roast dry with paper towels. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the flour on a plate and dredge the roast in flour, turning to coat all sides, including the ends.
  • In a large Dutch oven over medium heat, warm 2 tablespoons oil. Add the roast and sear, without moving it, until nicely browned, 5 to 8 minutes. Turn and sear the opposite side. Then turn and sear the ends, 4 to 5 minutes each. Using tongs, transfer the roast to a large plate.
  • Add 2 tablespoons oil to the Dutch oven and keep it over medium heat. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook, stirring occasionally, for 10 to 15 minutes, until tender but not browned.
  • Carefully 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. Return the roast to the pot, bring to a boil, and cover. Place in the oven for 1 hour.
  • Turn the heat down to 250°F (120°C) to keep the sauce at a gentle simmer. Continue to roast until the meat is fork-tender or the pot roast registers 160°F (71°C), about 1 1/2 hours, for a total of 2 1/2 hours in the oven.
  • Transfer the roast to a cutting board. Remove the herb bundle and discard. Skim and discard as much fat as possible from the surface of 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 stove top over low heat, and return the sauce to a simmer. Meanwhile, place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir the butter mixture into the sauce and simmer, stirring constantly, until thickened, 1 to 2 minutes. Remove from the heat, taste, and adjust the seasonings accordingly.
  • Remove the strings from the roast and slice the meat. Pile it onto a platter and serve it warm with the sauce spooned over it. (You may have some leftover sauce, which you can cover and refrigerate for up to 3 days. Rewarm it gently over low heat and, if desired, add a splash of red wine just before serving. It's delicious over pasta.)

Nutrition Facts : ServingSize 1 portion, Calories 630 kcal, Carbohydrate 19 g, Protein 52 g, Fat 33 g, SaturatedFat 14 g, TransFat 2 g, Cholesterol 181 mg, Sodium 425 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 20 g

COMPANY POT ROAST



Company Pot Roast image

Ina's done it again! A pot roast to please your whole family and your guests will leave wanting the recipe. It will make your house smell wonderful. Adapted to reduce the salt and pepper by 1 tsp. each from Barefoot Contessa. Make sure to use KOSHER salt or reduce the salt significantly.

Provided by cookiedog

Categories     Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 17

4 -5 lbs boneless beef chuck roast
kosher salt & freshly ground black pepper
all-purpose flour
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)
5 large garlic cloves, peeled and crushed
2 cups red wine, such as Burgundy
2 tablespoons cognac or 2 tablespoons brandy
1 (28 ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade (or use low-sodium broth)
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature

Steps:

  • 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,and bouillon cube. 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.

COMPANY POT ROAST



Company Pot Roast image

The aroma of this roast slowly cooking in the oven is absolutely mouthwatering. It gives the home such a cozy feeling, even on the chilliest winter days. -Anita Osborne, Thomasburg, Ontario

Provided by Taste of Home

Categories     Dinner

Time 3h5m

Yield 6 servings.

Number Of Ingredients 12

1 boneless beef chuck roast (3 to 4 pounds)
2 tablespoons olive oil
1 cup sherry or beef broth
1/2 cup reduced-sodium soy sauce
1/4 cup sugar
2 teaspoons beef bouillon granules
1 cinnamon stick (3 inches)
8 medium carrots, cut into 2-inch pieces
6 medium potatoes, peeled and cut into 1-1/2-inch pieces
1 medium onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Brown roast in oil in a Dutch oven on all sides; drain. Combine the sherry, soy sauce, sugar, bouillon and cinnamon stick; pour over roast., Cover and bake at 325° for 2-3/4 to 3-1/4 hours or until meat and vegetables are tender, adding the carrots, potatoes and onion during the last 30 minutes of cooking., Remove roast and vegetables to a serving platter; keep warm. Combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts : Calories 713 calories, Fat 26g fat (9g saturated fat), Cholesterol 148mg cholesterol, Sodium 1437mg sodium, Carbohydrate 56g carbohydrate (17g sugars, Fiber 5g fiber), Protein 49g protein.

COMPANY POT ROAST



Company Pot Roast image

For the ultimate one-pot comfort food, try Ina Garten's Company Pot Roast from Barefoot Contessa on Food Network, served with an herbed Burgundy-cognac sauce.

Provided by Ina Garten

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 17

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)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
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

Steps:

  • 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.

INA GARTEN COMPANY POT ROAST



INA GARTEN COMPANY POT ROAST image

Categories     Beef

Number Of Ingredients 17

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)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
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

Steps:

  • 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.

COMPANY POT ROAST



Company Pot Roast image

For the ultimate one-pot comfort food, try Ina Garten's Company Pot Roast from Barefoot Contessa on Food Network, served with an herbed Burgundy-cognac sauce.

Provided by Ina Garten

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 17

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)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
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

Steps:

  • 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.

More about "ina company pot roast recipes"

BAREFOOT CONTESSA | COMPANY POT ROAST | RECIPES
barefoot-contessa-company-pot-roast image
Company Pot Roast. Preheat the oven to 325 degrees. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½ teaspoons pepper. …
From barefootcontessa.com
  • Preheat the oven to 325 degrees. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½ 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 1½ 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 2½ hours, until the meat is fork tender or about 160 degrees internally. Turn the heat down to 250 degrees 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 purée until smooth. Pour the purée 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.


COMPANY POT ROAST - FOOLPROOF LIVING
2014-05-19 Place chopped carrots, onions, celery, leeks, garlic, 1 tablespoon of salt, and 2 teaspoons of black pepper in the Dutch oven. Cook until all vegetables soften, 12-15 minutes, stirring often. You …
From foolproofliving.com
4/5 (1)
Total Time 4 hrs
Category Main Dishes
Calories 697 per serving
  • Tie the meat (refer to the blog post on how to tie). Season it with 1 tablespoon of salt and 11/2 teaspoons of freshly ground black pepper. Dredge the whole meat in flour ensuring that all parts are covered with flour. Shake the excess flour.
  • Heat the olive oil over medium heat in a large Dutch oven. Cook the meat for 4-5 minutes on one side, and then cook the other side, again, 4-5 minutes. Place it on a large plate, cover with aluminum foil, and set aside. Do not wash the Dutch oven.
  • Place chopped carrots, onions, celery, leeks, garlic, 1 tablespoon of salt, and 2 teaspoons of black pepper in the Dutch oven. Cook until all vegetables soften, 12-15 minutes, stirring often. You do not want the vegetables to turn brown.


INA GARTEN'S COMPANY POT ROAST - A HINT OF ROSEMARY
2021-01-16 Ina's Company Pot Roast recipe transforms an inexpensive beef chuck roast, some red wine, a little brandy, carrots, onions, celery, leeks, and tomatoes into a meal you'll want to serve at …
From ahintofrosemary.com
  • 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 teaspoon salt, and 1 teaspoon pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and brandy and bring to a boil. Add the tomatoes, chicken stock & bouillon. Tie the thyme and rosemary together with kitchen string and add to the pot. Taste for seasoning; add salt & pepper if necessary.


I TRIED INA GARTEN'S POT ROAST RECIPE | KITCHN
2020-04-07 Place the lid on, and braise for 2 1/2 hours at 325°F. Reduce the heat to 250°F and continue to braise for one more hour. Remove the roast from the pan, discard the herbs, and add half the sauce and vegetables to a blender or food processor and puree until smooth. Transfer the puree to a pot and bring to a simmer.
From thekitchn.com
Estimated Reading Time 4 mins


INA GARTEN'S COMPANY POT ROAST - PINTEREST
Ina Garten's Company Pot Roast. December 2019. 7 · This Barefoot Contessa company pot roast recipe from Ina Garten is chuck roast, carrots, onion, and red wine. Perfect dinner party recipe. Recipe by Leite's Culinaria. 8.2k. 17 ingredients. Meat. 1 (4- to 5-pound) prime boneless beef chuck, roast. Produce . 2 cups 2 onions. 2 cups 2 to 4 leeks. 2 cups 4 carrots. 2 Branches rosemary. 3 ...
From pinterest.com
5/5 (7)
Total Time 3 hrs 45 mins
Servings 8


INA GARTEN'S COMPANY POT ROAST | RECIPE | BEEF RECIPES ...
Dec 8, 2019 - This Barefoot Contessa company pot roast recipe from Ina Garten is chuck roast, carrots, onion, and red wine. Perfect dinner party recipe.
From pinterest.com
5/5 (7)
Total Time 3 hrs 45 mins
Servings 8


INA COMPANY POT ROAST RECIPE RECIPE CARDS- TFRECIPES
Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock,and bouillon cube. 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 ...
From tfrecipes.com


INA GARTEN'S COMPANY POT ROAST | RECIPE | POT ROAST ...
Feb 10, 2020 - This Barefoot Contessa company pot roast recipe from Ina Garten is chuck roast, carrots, onion, and red wine. Perfect dinner party recipe.
From pinterest.ca


INA GARTEN'S COMPANY POT ROAST | RECIPE | FOOD NETWORK ...
Feb 10, 2020 - This Barefoot Contessa company pot roast recipe from Ina Garten is chuck roast, carrots, onion, and red wine. Perfect dinner party recipe.
From pinterest.ca


COMPANY POT ROAST | RECIPES | POT ROAST RECIPES, INA ...
Jan 2, 2017 - Company Pot Roast from Barefoot Contessa. Preheat the oven to 325 degrees. Pat the beef dry with a paper towel. Season the roast all over…
From pinterest.ca


COMPANY POT ROAST RECIPE BY INA GARTEN | FOOD NETWORK ...
Apr 20, 2014 - Look at this recipe - Company pot roast - from Ina Garten and other tasty dishes on Food Network.
From pinterest.ca


COMPANY POT ROAST - BAREFOOT CONTESSA (EN-US)
Company Pot Roast. From the cookbook: Barefoot Contessa Back to Basics 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) 5 large garlic ...
From barefootcontessa.com


I MADE INA GARTEN'S COMPANY POT ROAST, AND IT SMELLED SO ...
2021-01-31 That's why Ina Garten's Company Pot Roast is just the ticket when the temperatures take a dive and a steady winter drizzle sets in. My house doesn't have a fireplace, but give me a Dutch oven, a bunch of root veggies, and a nice cut of meat and I'll set the scene in no time—and you better believe I'll be calling on the Barefoot Contessa's best pot roast recipe .
From southernliving.com


COMPANY POT ROAST WITH BAREFOOT CONTESSA | BAREFOOT ...
2020-03-04 Ina knows the perfect dinner to impress your dinner guests! Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/3jD6MskThe Barefoot Cont...
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EASIEST POT ROAST RECIPES
The Best Pot Roast I’ve Ever Had: Ina Garten’s Company Pot Roast. Overall rating: 10/10. Get the recipe: Ina Garten’s Company Pot Roast. Read my full review: Ina Garten’s Pot Roast Recipe Confirms She’s the Queen of Comfort. See details » EASIEST EVER POT ROAST RECIPE IN THE CROCK POT - FUN CHEAP ... 2020-05-16 · All you need for this easy pot roast recipe is a crockpot …
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