Pot Roast

Pot Roast  — inspired by Ina Garten’s recipe

Perfect for A cold winter night #potroast


1 (4 to 5-pound) prime boneless beef rump roast
Kosher salt and freshly ground black pepper
4-6 tablespoons All-purpose flour
4-6 tablespoons  olive oil
4 carrots large chop
3 quartered yellow onions


4 stalks celery chopped
5 large garlic cloves, peeled and crushed

6-10 fingerling potatoes
1 cup good red wine, such as Bordeaux
2 tablespoons  brandy
1 (28-ounce) can whole plum tomatoes in puree
2 cups chicken stock
3 branches fresh thyme
2 tablespoon unsalted butter, at room temperature ( to make roux)


Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with salt and pepper. Dredge the whole roast in flour, including the ends.

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery,  garlic, 1 tsalt, and pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender and slightly browned.

Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock and thyme sprigs.

Tie the thyme together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover.  Add potatoes and place in the oven for 2 1/2 hours, until the meat is fork tender.  Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.


Remove the roast to serving platter. Remove large veggies and place around roast. Remove the herb bundle and discard. Skim off as much fat  from the sauce. Transfer 3/4 the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings.  Slice the meat. Serve warm with the sauce spooned over it.

Serve with crusty bread or noodles.

Posted by Kris Szabo

Wife, Mother, Holistic Health & Wellness Coach. Passionate about eating healthy, living well, and sharing the joy that makes life great. This site has been designed to help Create a Healthier, Happier You! Follow for health and wellness information. Hope you Eat Well, Love Passionately, and Laugh Often.

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