Company Pot Roast Recipe Barefoot Contessa

July 23, 2023 Post a Comment

Barefoot Contessa Company Pot Roast Recipe from mealplannerpro.com

Description

This Company Pot Roast recipe is a classic dish that features a flavorful beef roast cooked with potatoes, carrots, and onions. The Barefoot Contessa’s version of this classic dish is sure to please even the pickiest of eaters! This dish is perfect for a special occasion or an easy weeknight meal. The delicious flavors of the beef and vegetables are sure to make your family ask for seconds.

Prep Time

This Company Pot Roast recipe requires about 15 minutes of prep time. You will need to prepare the vegetables, season the roast, and preheat the oven.

Cook Time

This Company Pot Roast recipe requires about 2 hours of cook time. The roast needs to be cooked low and slow in the oven in order to ensure tenderness. You will also want to make sure that you let the roast rest for 10 minutes before slicing it.

Ingredients

1 (4-pound) boneless chuck roast
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
2 large yellow onions, quartered
4 carrots, peeled and cut into 1-inch pieces
4 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
2 tablespoons chopped fresh flat-leaf parsley
2 pounds small red potatoes, halved

Instructions

Preheat the oven to 325 degrees F. Season the roast with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the roast and cook for about 5 minutes per side until it is nicely browned.

Remove the roast from the Dutch oven and set aside on a plate. Add the onions, carrots, and garlic to the pot and cook for about 5 minutes until the vegetables are lightly browned. Add the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, bay leaves, and parsley and stir to combine.

Return the roast to the Dutch oven and add the potatoes. Bring the liquid to a boil and then reduce the heat to low. Cover the pot and place it in the oven. Cook for 1 1/2 to 2 hours, or until the roast is tender. Remove the roast from the pot and let it rest for 10 minutes before slicing.

Meanwhile, remove the bay leaves and discard. Taste the sauce and adjust the seasoning if needed. Serve the sliced roast with the sauce and vegetables.

Equipment

Large Dutch oven
Mixing bowl
Knife
Cutting board
Measuring spoons
Measuring cups
Spatula

Notes

This recipe can easily be doubled if you are feeding a larger crowd. You can also use a variety of other vegetables such as celery, mushrooms, or bell peppers. You can also substitute the beef broth for chicken broth if desired.

Nutrition: Per Serving

Calories: 531 Fat: 19g Carbohydrates: 34g Protein: 45g Fiber: 5g Sodium: 1148mg

Recipe Tips

Make sure that you buy a high quality roast for this recipe. The higher the quality, the better the results.
Be sure to season the roast generously with salt and pepper before cooking.
Make sure to let the roast rest for 10 minutes before slicing in order to ensure that the juices stay in the roast.
You can substitute the potatoes for other vegetables such as turnips, parsnips, or sweet potatoes.