Name: Ina Garten Pot Roast
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 3 to 4 lb beef chuck roast, tied; Kosher salt and freshly ground black pepper; All-purpose flour, for dredging; 2 tablespoons olive oil; 1 cup chopped yellow onions; 1½ cups chopped carrots; 1½ cups chopped celery; 3 cloves garlic, minced; 1 cup dry red wine; 2 cups beef broth; 1 tablespoon tomato paste; 1 teaspoon fresh thyme leaves (or ½ tsp dried); 1 bay leaf; 1 lb baby potatoes or halved Yukon Golds (optional)

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Ina Garten’s Pot Roast is the kind of dish that turns a chilly day into something cozy and memorable. With tender, fall-apart beef, deeply flavorful vegetables, and a rich, wine-infused gravy, this recipe is comforting, elegant, and exactly what I crave when I want to slow down and savor a classic.

Ina Garten Pot Roast

Why You’ll Love This Recipe

I love how this pot roast is both rustic and refined. It’s a one-pot meal that’s easy to make but feels like something special. Ina’s method delivers melt-in-your-mouth beef, a perfectly balanced sauce, and vegetables that soak up every bit of flavor. Whether I’m hosting Sunday dinner or making a weeknight meal feel like a treat, this recipe never fails.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 to 4 lb beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
2 tablespoons olive oil
1 cup chopped yellow onions
1½ cups chopped carrots
1½ cups chopped celery
3 cloves garlic, minced
1 cup good dry red wine
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
1 bay leaf
1 lb baby potatoes or halved Yukon Golds (optional)

Directions

I preheat the oven to 325°F (163°C).
I pat the chuck roast dry and season it generously with salt and pepper. Then I dredge it lightly in flour, shaking off the excess.
In a large Dutch oven, I heat olive oil over medium-high heat and sear the roast on all sides until deeply browned—about 4–5 minutes per side. I remove it and set it aside.
In the same pot, I sauté the onions, carrots, and celery for 10–12 minutes, until soft and lightly golden. I add the garlic and cook for another minute.
I stir in the tomato paste and cook it for a minute, then deglaze the pot with red wine, scraping up all the browned bits from the bottom.
I return the roast to the pot, then add the beef broth, thyme, and bay leaf. If using potatoes, I tuck them around the meat and veggies.
I cover the pot with a tight-fitting lid and place it in the oven. I let it braise for 2½ to 3 hours, until the meat is fork-tender.
I remove the roast and vegetables, discard the bay leaf, and simmer the sauce on the stovetop for a few minutes to reduce slightly if I want a thicker consistency.
I slice or shred the roast and serve it hot with the vegetables and a generous spoonful of the sauce.

Servings and timing

This recipe serves 6 to 8 people. It takes about 30 minutes to prep, plus 2½ to 3 hours of oven time. I usually allow an extra 10–15 minutes for reducing the sauce and plating.

Variations

I’ve used other root vegetables like parsnips or turnips for a twist.
For a deeper flavor, I sometimes add a splash of balsamic vinegar or Worcestershire sauce to the braising liquid.
I’ve swapped red wine for white wine when I want something lighter—it still works beautifully.
If I want a thicker gravy, I stir in a cornstarch slurry at the end (1 tablespoon cornstarch + 1 tablespoon water).

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It tastes even better the next day! To reheat, I warm it gently on the stovetop or in the oven at 300°F until heated through. It also freezes well—just thaw overnight before reheating.

Ina Garten Pot Roast

FAQs

What’s the best cut of meat for pot roast?

I always use a well-marbled beef chuck roast—it becomes tender and flavorful after slow cooking. Brisket or bottom round can also work, but chuck is my go-to.

Can I make this ahead of time?

Yes, and I often do. The flavor deepens after a day in the fridge. I just reheat it in the same pot over low heat until hot.

What kind of wine should I use?

I use a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. It doesn’t have to be expensive—just something I’d enjoy drinking.

Can I make this in a slow cooker?

Yes. After searing the meat and sautéing the vegetables, I transfer everything to a slow cooker and cook on low for 8 hours or on high for 4–5 hours.

How do I keep the roast from drying out?

As long as the pot is tightly covered and there’s enough liquid, the meat stays juicy. I also make sure not to cook it at too high a temperature—low and slow is key.

Conclusion

Ina Garten’s Pot Roast is a timeless, comforting dish that brings people together around the table. It’s simple to make but packed with rich, satisfying flavor. Whether I’m cooking it for a holiday, a family dinner, or just because I need something warm and cozy, it always delivers. This is one of those recipes I keep coming back to—classic, reliable, and truly incredible.

Ina Garten Pot Roast

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs