Description

Ina Garten’s Pot Roast is a comforting, slow-braised dish featuring tender beef, savory vegetables, and a rich wine-infused gravy—perfect for chilly days, family dinners, or special gatherings.

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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Instructions

Preheat oven to 325°F (163°C). Pat the beef dry and season generously with salt and pepper. Dredge lightly in flour.
Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
In the same pot, sauté onions, carrots, and celery for 10–12 minutes until softened. Add garlic and cook 1 more minute.
Stir in tomato paste and cook for 1 minute. Deglaze with red wine, scraping the bottom of the pot.
Return roast to the pot. Add broth, thyme, bay leaf, and potatoes (if using). Bring to a simmer.
Cover and braise in the oven for 2½ to 3 hours until the roast is fork-tender.
Remove roast and vegetables. Discard bay leaf. Simmer the sauce on the stovetop to thicken if desired.
Slice or shred the roast. Serve with vegetables and sauce.

Notes

Add root vegetables like parsnips or turnips for variety.

A splash of balsamic or Worcestershire deepens the flavor.

White wine can substitute red for a lighter version.

Use a cornstarch slurry for thicker gravy.

Refrigerate and reheat for even better flavor the next day.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 480
Sugar: 4g
Sodium: 620mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 40g
Cholesterol: 115mg