Ina Garten Pot Roast Recipe

This Ina Garten Pot Roast Recipe is a tender and savory dish, which uses chuck roast and red wine. It’s the ultimate comfort food recipe, ready in about 3 hours and 40 minutes.

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Ina Garten Pot Roast Recipe Ingredients

For the Pot Roast:

• 1 (4–5 pound) beef chuck roast, trimmed
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 large yellow onions, sliced
• 6 carrots, cut into chunks
• 4 celery stalks, chopped
• 4 garlic cloves, minced
• 1 cup dry red wine (such as Cabernet Sauvignon)
• 2 cups beef broth
• 1 (14.5-ounce) can diced tomatoes, drained
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
• 2 bay leaves
• 1 tablespoon Worcestershire sauce

For Thickening (Optional):

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour

How To Make Ina Garten Pot Roast Recipe

1. Preheat the oven: Set oven to 325°F (165°C).
2. Season and sear the roast: Generously season chuck roast with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side until browned. Transfer to a plate.
3. Sauté vegetables: In the same pot, add onions, carrots, and celery. Cook over medium heat for 5–7 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute.
4. Deglaze and build flavor: Pour in red wine, scraping the pot to release any browned bits. Simmer for 2–3 minutes. Add beef broth, diced tomatoes, thyme, bay leaves, and Worcestershire sauce. Bring to a simmer.
5. Cook the roast: Return the seared beef to the pot, ensuring it is partially submerged. Cover and cook in the oven for 2½ to 3 hours, until fork-tender.
6. Thicken the sauce (optional): In a small pan, melt butter and whisk in flour. Cook for 1 minute, then stir into the pot roast sauce. Simmer for 5 minutes to thicken.
7. Serve: Remove bay leaves. Shred or slice the beef, ladle sauce over, and serve warm with mashed potatoes or roasted vegetables.

Recipe Tips

• What cut is best for pot roast?
  Chuck roast is perfect—it becomes tender and flavorful when slow-cooked.
• How to avoid a dry roast:
  Make sure the roast is partially submerged in liquid and cooked covered.
• Can I use a different wine?
  Yes, any dry red wine like Merlot or Pinot Noir will work.
• Can I make this ahead of time?
  Yes! This roast tastes even better the next day.
• What if I don’t have a Dutch oven?
  Use a heavy oven-safe pot with a tight-fitting lid or a roasting pan covered tightly with foil.

What To Serve With Pot Roast

This classic pot roast pairs perfectly with rich, hearty sides:

• Creamy mashed potatoes
• Roasted root vegetables
• Buttered egg noodles
• Crusty French bread
• Steamed green beans

How To Store Pot Roast

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze leftovers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

Pot Roast Nutrition Facts

• Calories: ~480 kcal
• Protein: ~45g
• Fat: ~28g
• Carbohydrates: ~15g
• Fiber: ~3g
• Sodium: ~700mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this in a slow cooker?
Yes, after searing, transfer everything to a slow cooker and cook on LOW for 8 hours or HIGH for 4–5 hours.

How do I know when the roast is done?
It should shred easily with a fork—typically after 2½ to 3 hours in the oven.

Can I skip the wine?
You can substitute with more broth or a splash of balsamic vinegar for added depth.

What’s the best way to reheat pot roast?
Simmer on the stove over low heat or reheat in a covered dish in the oven.

Is this recipe gluten-free?
It can be—just skip the flour or use a gluten-free thickener.

Try More Recipes:

• Barefoot Contessa Roast Beef Recipe
• Ina Garten Lamb Shank Recipe
• Ina Garten Tuscan Lemon Chicken Recipe