This tender rich Ina Garten Pot Roast is made with beef chuck roast, red wine, and root vegetables and ready in 4 hours. Cutting into the beef reveals meat that shreds effortlessly into the deeply savory gravy. I always rely on this recipe when cooking for Sunday family dinners.

Try More Recipes:

Jump to Recipe

Why This Classic Works

The low and slow braising method breaks down the tough connective tissue in the chuck roast. I used to rush the cooking time, which resulted in chewy meat instead of that melt-in-your-mouth texture.

Taking the time to properly sear the beef before braising builds an incredible flavor base in the pan. The combination of red wine and fresh herbs cuts through the richness of the meat perfectly.

Ina Garten Pot Roast Ingredients

1 (4 to 5-pound) boneless beef chuck roast
Kosher salt and freshly ground black pepper
2 tablespoons 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 dry red wine, such as Burgundy
2 tablespoons Cognac or brandy (optional)
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature
2 tablespoons all-purpose flour

How To Make Ina Garten Pot Roast

Preheat and Season: Preheat the oven to 325 degrees F. Pat the beef dry with a paper towel and season generously all over with salt and pepper.
Sear the Beef: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast until nicely browned on all sides, about 4 to 5 minutes per side, then remove to a plate.
Cook the Vegetables: Add the carrots, onions, celery, leeks, and garlic to the pot. Cook over medium heat for 10 minutes until tender but not browned.
Deglaze and Build the Sauce: Add the red wine and Cognac. Bring to a boil, scraping the bottom of the pan, then add the tomatoes, chicken stock, bouillon, thyme, and rosemary.
Braise the Roast: Return the beef to the pot, cover with a tight-fitting lid, and place in the oven. Roast for 3 to 3.5 hours until the meat is fork-tender.
Thicken the Gravy: Remove the beef to a cutting board. Mash the butter and flour together, stir into the simmering sauce in the pot, and cook for 2 minutes to thicken.

Recipe Tips

Choose the right cut: Chuck roast has the perfect amount of marbling to stay moist during a long braise.
Sear thoroughly: Do not rush the searing step, as the brown crust provides massive flavor to the final gravy.
Tie the fresh herbs: Bundle the rosemary and thyme with kitchen twine so you can easily remove the stems later.

What To Serve With Pot Roast

Creamy mashed potatoes are the best base to soak up the rich red wine gravy. You can also serve it with crusty French bread and a simple green salad dressed in vinaigrette.

How To Store

Keep leftover pot roast in an airtight container in the fridge for up to 4 days. You can also freeze the beef and gravy together in a freezer-safe bag for up to 3 months.

FAQs

Can I make this in a slow cooker? Yes, sear the meat and vegetables first, then transfer everything to a slow cooker and cook on low for 8 hours.
What is the best wine to use? A dry red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon works best for this braise.
Do I have to use leeks? If you cannot find leeks, you can substitute with extra yellow onions or shallots.

Nutrition

Calories: 580 kcal
Total Fat: 32 g
Saturated Fat: 12 g
Cholesterol: 145 mg
Sodium: 850 mg
Total Carbohydrate: 18 g
Protein: 45 g

Try More Recipes: