INA GARTEN'S COMPANY POT ROAST
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
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
OLD-FASHIONED BANANA CAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
- Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
- Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
INA GARTEN COMPANY POT ROAST
Categories Beef
Number Of Ingredients 17
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
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
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 gartens company pot roast recipe recipe for banana"
BAREFOOT CONTESSA | COMPANY POT ROAST | RECIPES
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
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.
BAREFOOT CONTESSA | RECIPES MAIN PAGE
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From barefootcontessa.com
From barefootcontessa.com
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 hrsCategory Main DishesCalories 697 per serving
From foolproofliving.com
4/5 (1)Total Time 4 hrsCategory Main DishesCalories 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.
THE 51 BEST INA GARTEN RECIPES OF ALL TIME - PUREWOW
From purewow.com
Estimated Reading Time 4 minsPublished 2019-12-25
- Parmesan Roasted Broccoli. OK, broccoli haters, try this recipe and tell us you still don’t like it. We dare you.
- Easy Tomato Soup and Grilled Cheese Croutons. Yes, you read that correctly. Grilled. Cheese. Croutons. And they’re glorious.
- Make-Ahead Goat Cheese Mashed Potatoes. Reason #764 we’re just like Ina: We loooove a good make-ahead recipe. Cook this now for tomorrow’s dinner.
- Easy Mac and Cheese. You can whip this baked deliciousness up in under an hour. Ina, you’re our hero.
- Perfect Roast Chicken. Psst, this is Jeffrey’s favorite recipe. He eats it every Friday night.
- Lemon Yogurt Cake. And there’s no butter. Because Ina’s looking out for your cholesterol.
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 minsServings 8
From pinterest.com
5/5 (7)Total Time 3 hrs 45 minsServings 8
53 INA GARTEN IDEAS | FOOD NETWORK RECIPES, INA GARTEN ...
See more ideas about food network recipes, ina garten recipes, barefoot contessa recipes. Sep 17, 2020 - Explore Mel Latus's board "Ina Garten", followed by 118 people on Pinterest. See more ideas about food network recipes, ina garten recipes, barefoot contessa recipes. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and enter to select ...
From pinterest.ca
From pinterest.ca
INA GARTEN’S COMPANY POT ROAST – TASTED TWICE
2021-05-25 Ina Garten’s Company Pot Roast. Please note that the below recipe is half of the original recipe. Ina’s original full recipe can be found in her cookbook, The Barefoot Contessa: Back to Basics Prep Time: 45 minutes Cook Time: 3 hours Total Time: 3 hours 45 minutes Servings: 5-6 generous servings Author Rosemary . Ingredients
From tastedtwice.com
From tastedtwice.com
INA GARTEN’S COMPANY POT ROAST | RECIPE IN 2021 | POT ...
Apr 20, 2021 - Transform an inexpensive beef chuck roast into a meal you'll want to serve at your next dinner party with Ina Garten’s Company Pot Roast.
From pinterest.co.uk
From pinterest.co.uk
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Company Pot Roast Recipe | Ina Garten | Food Network . Crecipe.com deliver fine selection of quality Company Pot Roast Recipe | Ina Garten | Food Network, recipes equipped with ratings, reviews and mixing tips. Get one of our Company Pot Roast Recipe | Ina Garten | Food Network. ###Užijte si objevování nových porkrmů a jídel z ...
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From crecipe.com
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… 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… Pinterest. Today. Explore. When autocomplete results are available use up and down ...
From pinterest.ca
From pinterest.ca
INA GARTENS COMPANY POT ROAST RECIPES
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
From tfrecipes.com
INA GARTEN'S COMPANY POT ROAST | RECIPE | POT ROAST ...
Oct 2, 2016 - 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
From pinterest.ca
INA GARTEN’S COMPANY POT ROAST | RECIPE IN 2021 | POT ...
Mar 28, 2021 - Transform an inexpensive beef chuck roast into a meal you'll want to serve at your next dinner party with Ina Garten’s Company Pot Roast.
From pinterest.co.uk
From pinterest.co.uk
COMPANY POT ROAST - BAREFOOT CONTESSA (EN-US)
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 ...
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From barefootcontessa.com
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2021-04-12 Company Pot Roast Recipe Ina Garten Food Network. While the oil is heating season the beef chuck roast with salt and pepper. Place in the oven for 2½ hours until the meat is fork tender or about 160 degrees internally. Preheat the oven to 400 degrees. Put the onions bell peppers poblano peppers fennel garlic oregano or Italian seasoning 1 tablespoons of salt and 1-12 teaspoons black …
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