Jar to roast is a classic cold weather comfort food that may seem mundane to some, but with the right recipe and cooking techniques, you can easily turn this dinner staple into a meal fit for a king.
Charcoal Roast Recipe Ina Garten’s Company does exactly that. A relatively iinexpensive cut of beef, a variety of vegetables, a bottle of red wine and a little Cognac are cooked in a Dutch oven and turned into a feast. So if you’re looking to wow your guests or impress your in-laws over the holidays or any time of the year, I highly suggest giving this recipe a try! Believe me, you won’t be disappointed.
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I’m not going to lie, for such a humble dish, this recipe has quite a long list of ingredients and takes a bit of prep work, but the end result is definitely worth it. The best part is that once all the ingredients are ready and they go in the oven to roast, all you have to do is enjoy your guests.
What cut of meat do I need?
Beef chuck roast is recommended because it is a fattier cut of meat, which in this case translates to a cut of meat that has a lot of flavor. Chuck roasts are usually easy to find. Be warned: This cut is often referred to as eye roast or simply charcoal roast.
What are the best liquids to use?
Garten’s recipe calls for two cups of good red wine and brandy. I cannot stress this enough: if the wine is not good enough to drink, it is not good enough to cook with. A northern Italian red, like Rubinelli Vajol Valpolicella Classico Superiore is the one I would recommend. For the brandy, I would recommend the CIROC VSan ultra-premium French eau-de-vie.
- 1 (4 to 5 pounds) prime boneless beef chuck roast, tied
- Kosher salt and freshly ground black pepper
- All purpose flour
- Good olive oil
- 2 cups chopped carrots (4 carrots)
- 2 cups chopped yellow onions (2 onions)
- 2 cups chopped celery (4 stalks)
- 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
- 5 large garlic cloves, peeled and crushed
- 2 cups of good red wine, such as Burgundy
- 2 tablespoons cognac or brandy
- 1 (28 ounces) can of whole mashed plum tomatoes
- 1 cup chicken broth, preferably homemade
- 1 chicken stock cube
- 3 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 1 tablespoon unsalted butter, at room temperature
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How to Make Garten’s Company Roast
1. Preheat the oven to 325 degrees. Pat the beef dry with a paper towel. Season the roast with 1 tbsp salt and 1½ tsp pepper. Dredge the entire roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and grab the other side then twist and grab the ends. This should take 4-5 minutes for each side. Remove the roast to a large plate.
2. Add 2 tablespoons of olive oil to the pot. Add carrots, onions, celery, leeks, garlic, 1 tbsp salt and 1½ tsp pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender. until tender but not golden.
3. Add wine and Cognac and bring to a boil. Add the tomatoes, chicken broth, stock cube, 2 teaspoons of salt and 1 teaspoon of pepper.
4. Tie the thyme and rosemary with kitchen twine and add to the pot. Return the roast to the pan, bring to a boil and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees inside. Lower the heat to 250 degrees after about an hour to keep the sauce boiling.
5. Place the roast on a cutting board. Remove the bundle of herbs and discard it. Remove as much fat as possible from the sauce.
6. Transfer half the sauce and vegetables to a blender or food processor fitted with a steel blade and puree until smooth. Return the puree to the saucepan, place on the stove over low heat and return the sauce to a boil.
7. Place 2 tablespoons of flour and the butter in a small bowl and mash them with a fork. Add to sauce and simmer 2 minutes, stirring, until thickened. Taste the seasonings. Remove the strings from the roast and slice the meat. Serve hot with the sauce drizzled on top.
What to serve with the company roast
I suggest serving this perfect roast with bread, mashed potatoes, or both, depending on your preference. One thing you don’t want to do is miss the opportunity to soak up all the thick, delicious sauce.
More Ina Garten recipes to try:
Ina Garten’s Company Roast Recipe
source : https://folobooks.com/