Ina Garten Company Pot Roast. Please note that the below recipe is half of the original recipe. Ina garten’s company pot roast.
Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Pat the boneless chuck roast (1) dry with a paper towel.
Pat The Beef Dry With A Paper Towel.
Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Pat the beef dry with a paper towel. Remove the herb bundle and discard.
Season The Roast All Over With Kosher Salt (1 Tbsp) And Freshly Ground Black Pepper (1/2 Tbsp).
Add 2 tablespoons olive oil to the dutch oven. Ina’s original full recipe can be found in her cookbook, the barefoot contessa: Dredge the whole roast in flour, including the ends.
In A Large Dutch Oven, Heat 2 Tablespoons Olive Oil Over Medium Heat.
Pat the beef dry with a paper towel. Pat the beef dry with a paper towel. Turn the heat down to 250 degrees after about an hour to keep the sauce at a simmer.
Do Not Wash The Dutch Oven.
That's why ina garten's company pot roast is just the ticket when the temperatures take a dive and a steady winter drizzle sets in. In a large dutch oven, heat 2 tablespoons olive oil over medium heat. 3 hours 45 minutes servings:
Remove The Roast From The Pan, Discard The Herbs, And Add Half The Sauce And Vegetables To A Blender Or Food Processor And Puree Until Smooth.
Put the roast back into the pot, bring to a boil, and cover. Dredge the whole roast in flour, including the ends. Add the roast and sear for 4 to 5 minutes, until nicely browned.