Pot roast often has an unfair bad reputation for dryness, lack of taste, or a heavy load of mushy, overcooked vegetables. Pot roast is viewed by some as a simple fall or winter dinner, comforting but not exactly exciting. But when prepared thoughtfully, this old workhorse can be richly flavored, tender, and luxurious centrepiece.
Ina Garten, beloved for her sophisticated but understated approach to cooking, demonstrates how subtle yet powerful strategies such as an unexpected addition of cognac elevate this humble meal to new heights.
Her rendition demonstrates that pot roast is not necessarily an overly complex, special-ingredient food that needs to be fussy in order to impress. Instead, it relies on respecting the techniques of slow cooking and developing flavor with intention. With a few intentional decisions from the right cut of beef to French-inspired methods of deglazing and finishing sauces a humble meal is a special meal. Let’s break down the essential steps and enduring techniques we can apply both to pot roasting and to home cooking.
1. Selecting the Best Cut of Beef
Selecting the Best Cut of Beef
The foundation of a great pot roast begins with selecting the right cut of beef. Ina Garten recommends using a well-marbled chuck roast, ideally weighing four to five pounds, to ensure optimal flavor and tenderness.
Marbling plays a crucial role in the cooking process. The internal fat melts slowly during braising, keeping the meat moist and tender while enriching the accompanying sauce with flavor. Compared to leaner cuts that can dry out or become tough, a chuck roast delivers the fall-apart texture and depth of taste that make a pot roast exceptional.
Flavor is just as important as texture when choosing the perfect cut of beef for pot roast. As the fat renders during cooking, it acts as a natural baster, infusing the sauce with richness. The combination of fat and connective tissue creates a depth of flavor that elevates every bite, making the dish truly memorable.
Cooking Philosophy
- Good cooking begins at the market with careful selection of ingredients.
- Patience and the right cut allow time and skill to transform the dish.
Caution Against Leaner Substitutes
- Leaner cuts may be chosen for health or cost reasons.
- Often leads to disappointing results.
- Moral: invest in the correct cut, trust the process, and let time work its magic.
Brisket with Carrots and Onions
Equipment
- 1 Heavy Roasting Pan
- 1 Small Mixing Bowl For combining spices
- 1 Chef’s knife For preparing vegetables and slicing meat
- 1 Cutting Board
- 2 Stovetop Burners For reducing the sauce
Ingredients
Main
- 6 to 7 pounds beef brisket
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon minced garlic 4 cloves
- 2 teaspoons dried oregano leaves
- 1 pound carrots peeled and cut into 2-inch chunks
- 8 stalks celery cut into 2-inch chunks
- 6 yellow onions peeled and sliced
- 6 fresh or dried bay leaves
- 1 46-ounce can tomato juice
Instructions
- Preheat the oven to 350 degrees F.
- Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
- Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
- To serve, slice the meat across the grain. Serve with the vegetables.
Notes
2. Building the Flavor Base with Mirepoix
Vegetables complete a pot roast, and Ina respects the French tradition of mirepoix onions, carrots, and celery, measured 2:1:1. The aromatics are the building blocks of the dish, contributing sweetness, depth, and umami as they cook slowly and break down into the sauce.
The magic of mirepoix is change. Raw carrots and celery taste bitter or soil-like, but the slow-heat browning extracts natural sugars that unfurl to blend with the richness of the meat. When they are tender, they season the braising liquid so each spoonful of sauce has depth.
This basis also illustrates a general principle: uncomplicated ingredients, treated with patience and respect, can create sublime flavor. In soups, stews, or sauces, mirepoix is a classic cornerstone of fine cooking.
Chicken Pot Pie
Equipment
- 1 Baking Sheet
- 1 Large Pot or Dutch Oven
- 1 Food Processor
- 4 Ovenproof Bowls Individual serving size
- 1 Rolling Pin For rolling pastry
Ingredients
Main
- 3 whole 6 split chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons 1 1/2 sticks unsalted butter
- 2 cups yellow onions chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water for egg wash
- Flaked sea salt and cracked black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Notes
3. Searing: Unlocking Deep Flavor
Before braising, the roast must be browned. This is a critical step for flavoring and tender interior with a crunchy crust. Ina’s technique starts with drying the meat and sprinkling heavily with salt and pepper. Dredging in flour not only aids browning but contributes to a naturally thickened sauce in subsequent steps.
The roast is seared in scorching hot olive oil, four to five minutes per side, ends included. This deliberate action triggers the Maillard reaction, resulting in a golden-brown crust packed with umami flavors. Beyond taste, this sear also sets the stage for the sauce, as browned bits (fond) cling to the bottom of the pot, waiting to be released during deglazing.
Patience is important here. Rushing the sear or overcrowding the pan prevents crust formation, flattening the dish. By skipping this step, you establish a base that happens throughout the meal.
Beef Pho
Equipment
- 1 Large Stockpot 9-quart or larger for simmering broth
- 1 Roasting pan For charring aromatics under the broiler
- 1 Cheesecloth For creating a bouquet garni of spices
- 1 Fine-Mesh Strainer For clarifying the broth
- 1 Sharp Knife and Cutting Board Essential for slicing ingredients, especially paper-thin sirloin
Ingredients
Main
- 5 pounds beef soup bones
- 1 tablespoon salt divided
- 2 gallons water
- 2 medium onions quartered
- 1 4 inch piece fresh ginger root
- 2 pounds beef oxtail
- 1 white daikon radish, sliced
- 2 ounces whole star anise pods
- ½ 3 inch cinnamon stick
- 1 teaspoon black peppercorns
- 2 whole cloves
- 1 tablespoon white sugar
- 1 tablespoon fish sauce
- salt to taste
- 1 ½ pounds dried flat rice noodles
- ½ pound frozen beef sirloin
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Make broth: Place beef bones in a 9-quart (or larger) pot; season with 1 teaspoon salt. Pour water into the pot and bring to a boil. Reduce heat and simmer broth for about 2 hours.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a 10×15-inch roasting pan with aluminum foil.
- Place onions and unpeeled ginger onto the prepared roasting pan and cook under the preheated broiler, stirring occasionally, until vegetables are charred, 10 to 15 minutes. Dotdash Meredith Food Studios
- Cool slightly. Chop onions, then peel and slice ginger; set aside separately. Dotdash Meredith Food Studios
- Skim fat from surface of simmering broth. Add oxtail, radish, and charred onions to broth. Tie charred ginger, anise, cinnamon stick, peppercorns, and cloves in cheesecloth to make a bouquet garni; add to broth. Stir in sugar, fish sauce, and remaining 2 teaspoons salt. Simmer over medium-low heat for at least 4 hours (the longer, the better). Season with salt. Dotdash Meredith Food Studios
- Strain broth. Discard bones and bouquet garni. Reserve meat from bones for another use. Chill broth in the refrigerator, 8 hours to overnight. Dotdash Meredith Food Studios
- Skim and discard fat from the top of chilled broth. Pour broth into a pot; bring to a boil. Reduce heat and keep hot until ready to serve. Dotdash Meredith Food Studios
- Bring a pot of water to a boil. Turn off heat. Stir in rice noodles and let sit until noodles are tender yet chewy, 6 to 10 minutes. Dotdash Meredith Food Studios
- Meanwhile, cut frozen sirloin into paper-thin slices. Dotdash Meredith Food Studios
- Drain and divide noodles among bowls, about 1 1/2 cups per serving. Top each with a few sirloin slices. Ladle hot broth over sirloin and noodles. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
4. Deglazing: Wine, Cognac, and the French Twist
Ina Garten’s technique begins with browning vegetables along with tomato paste and garlic, then deglazing the pan with red wine Cabernet Sauvignon is a recommended choice. She elevates the sauce further by adding a splash of cognac, introducing subtle fruity and spicy undertones.
The wine serves an essential role by dissolving the fond, the caramelized bits left in the pan. It absorbs the concentrated flavors from the vegetables and meat, incorporating these morsels into the sauce to create a rich, layered taste that enhances the overall dish.
Role of Cognac
- Adds fruity, spicy undertones.
- Elevates the dish with French-inspired sophistication.
- Introduces a subtle layer of complexity that differentiates Ina’s pot roast from ordinary recipes.
Flavor Development
- Alcohol’s harsher edges evaporate during cooking.
- Leaves behind a depth of aroma and flavor.
- Demonstrates how thoughtful detail in French cooking adds layers of taste without overpowering the dish.
Perfect Pot Roast
Equipment
- 1 Dutch Oven or Large Pot With a tight-fitting lid
- 1 Whisk
- 1 Tongs or Large Spatula For handling hot meat and vegetables
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- Salt and freshly ground black pepper
- One 3- to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions peeled and halved
- 6 to 8 whole carrots unpeeled, cut into 2-inch pieces
- 1 cup red wine optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Instructions
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.
Notes
2. Deglazing the pot with wine or broth after searing captures all the flavorful ‘fond’ – the browned bits stuck to the bottom. This adds immense depth to your finished gravy.
3. The low oven temperature (275°F) is essential for breaking down the tough connective tissues in chuck roast, resulting in incredibly tender, fall-apart meat without drying it out. Patience is key for this method.
5. Constructing the Braising Liquid
Once the fond is dissolved, the remaining braising liquid is composed: beef broth, diced tomatoes, thyme, bay leaves, and Worcestershire sauce. Beef broth enriches the meaty flavor, with the tomatoes providing brightness and balance.
Herbs provide structure and aroma. A thyme and rosemary bundle together (bouquet garni) is traditional, but Ina has noted that thick stalks have a tendency to be simple to dislodge without securing them. Some cooks include lavender for Provençal taste, but caution must be exercised to not upset flavors.
Proportion is key. Enough liquid to cover the roast halfway, but never more, must be used. This yields deep flavor and maximum tenderness. Immersion in an entirety risks dilution, whereas partial coverage encourages moisture and browning.
Mississippi Pot Roast
Equipment
- 1 Slow Cooker
- 2 Forks For shredding the cooked roast
- 1 Set of Measuring Spoons/Cups For accurate ingredient measurement
Ingredients
Main
- 1 3 pound chuck roast
- ½ 12 ounce jar pepperoncini
- ½ 12 ounce jar pepperoncini juice
- ½ cup unsalted butter
- 1 1 ounce packet au jus gravy mix
- 1 0.4 oz package buttermilk ranch dressing mix
- salt and ground black pepper to taste
Instructions
- Gather all ingredients. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Combine chuck roast, pepperoncini, pepperoncini juice, butter, au jus mix, ranch dressing mix, salt, and pepper in a slow cooker. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Cover and cook on Low until roast is fork-tender, about 8 hours. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Remove chuck from slow cooker; shred with 2 forks. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Serve with gravy and enjoy. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
Notes
6. The Power of Low and Slow
Cooking the pot roast requires patience and low heat. Place the covered Dutch oven in an oven preheated to 325°F and allow it to cook for two and a half to three hours. This slow process lets the collagen in the chuck roast dissolve into gelatin, producing meat that is rich, succulent, and fork-tender.
2. Importance of Low Heat
- Low heat preserves flavor integrity.
- High or fast heat can make meat tough.
- Slow braising gradually develops succulence and depth.
- Rewards patience with enhanced texture and taste.
The choice of equipment is key to achieving the perfect pot roast. A Dutch oven is ideal, as its cast-iron construction distributes heat evenly, while the tight-fitting lid seals in moisture, creating a self-basting environment. While alternatives can be used, none match the reliability and effectiveness of this traditional tool for slow-cooked, tender results.
7. Resting: The Overlooked Step
After the roast comes out tender and aromatic, only one remaining discipline is: resting. Waiting at least 30 minutes before cutting allows the juices to redistribute uniformly. Omitting it guarantees a dry, letdown outcome.
This break may be frustrating, but it’s necessary. As with a steak or roast chicken, the variation in moisture and tenderness is incredible. It turns the dish from good to legendary.
Rest time is also used to refine the sauce so that when the beef is ultimately sliced and served, everything plays well together.
Peking Duck
Equipment
- 1 Roasting Pan with Rack
- 1 Large Stockpot For boiling water
- 1 Whisk For seasoning paste
- 1 Carving knife
- 1 Cutting Board
Ingredients
Main
- 1 tablespoon soy sauce
- 2 tablespoons honey divided
- 2 tablespoons plus 1 teaspoon Chinese five spice, divided
- 2 tablespoons kosher salt
- 2 teaspoons baking soda
- 1 4-pound whole air-chilled duck (thawed, if frozen)
- ¼ cup hoisin sauce plus more for serving
- 8 boiling water divided
- For serving: thinly sliced cucumbers carrots, and scallions, steamed buns or Mandarin pancakes
Instructions
- Pat the whole duck thoroughly dry with paper towels, removing any excess moisture, then trim off any large pockets of excess fat, especially around the cavity opening.
- In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon Chinese five spice, 2 tablespoons kosher salt, and 2 teaspoons baking soda to form a seasoning paste.
- Carefully pour 4 cups of boiling water evenly over the duck skin in a large sink or over a roasting pan, ensuring all parts are blanched to tighten the skin.
- Immediately after blanching, pat the duck dry again. Place the duck on a wire rack set over a baking sheet and air-dry in a cool, airy place or uncovered in the refrigerator for at least 4 hours, or preferably overnight, until the skin is completely dry and taut.
- Rub the prepared seasoning paste all over the duck, ensuring an even coating, and allow it to sit for at least 30 minutes.
- Preheat oven to 3750F (1900C). Place the duck breast-side up on a wire rack in a roasting pan, adding about 1 cup of water to the bottom of the pan to prevent drippings from burning.
- Roast for 1 hour, then reduce oven temperature to 3250F (1600C) and continue roasting for another 1 to 1.5 hours, or until the internal temperature reaches 1650F (740C) in the thickest part of the thigh, and the skin is deep golden and crispy.
- During the last 30 minutes of roasting, brush the duck with the remaining 1 tablespoon of honey combined with 1 teaspoon of Chinese five spice for extra glaze and flavor.
- Remove the duck from the oven and let it rest on a carving board, tented loosely with foil, for at least 15-20 minutes before carving to allow the juices to redistribute.
- Carve the duck into thin slices, separating crispy skin from meat if desired, and serve immediately with warmed hoisin sauce, thinly sliced cucumbers, carrots, and scallions, alongside steamed buns or Mandarin pancakes.
Notes
8. Finishing the Sauce
No pot roast is complete without its sauce. Ina transforms the braising liquid into something silky and restaurant-standard using a few techniques:
- Blending the vegetables into the liquid for natural body and richness.
- Spoonwing down to intensify flavors and build richness.
- Creating a roux with butter and flour to add structure as needed.
- Completing with cold butter (monter au beurre) to introduce sheen and luxurious mouthfeel.
With every step adding complexity, ensuring the sauce is not just an accompaniment but a star on its own. Spooned over slices of tender beef, it serves to balance, enrich, and sophisticate.
Homemade Chicken Gravy
Equipment
- 1 Saucepan Medium-sized
- 1 Whisk Heat-resistant
- 1 Liquid Measuring Cup 1-quart capacity
- 1 Dry Measuring Cups
- 1 Measuring Spoons
Ingredients
Main
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 quart cold chicken stock or more if needed
- ⅓ cup heavy cream
- salt and ground white pepper to taste
- 1 pinch cayenne pepper
Instructions
- Melt butter in a saucepan over medium-low heat. Gradually whisk in flour, reduce heat to low, and stir until the roux has turned golden and smells like a cooked pie crust, 10 to 12 minutes. Dotdash Meredith Food Studios
- Whisk in about 2 cups of cold stock, a little at a time, stirring to remove any lumps. Add remaining 2 cups stock. Dotdash Meredith Food Studios
- Cook, stirring occasionally, until gravy is thick enough to coat the back of a spoon, 10 to 15 minutes. Dotdash Meredith Food Studios
- Stir in heavy cream, and season with salt, white pepper, and cayenne. Taste and if the gravy still tastes starchy, let it simmer a little longer, adding more cold stock if necessary.
- Serve hot and enjoy! Allrecipes/Ramona Cruz-Peters
Notes
9. Strategic Planning and Leftovers
Ina likes to recommend preparing pot roast a day in advance. Overnight resting allows flavors to mingle, fat to be stripped off effortlessly, and reheating to make richness more intense. It’s a smart and delicious idea.
Leftovers become options as well. Ground beef makes great sandwiches with horseradish cream, deep shepherd’s pie, or quick pasta sauces. As long as they’re held in sealed containers, the meal lasts four days in the fridge or three months in the freezer.
Gentle re-heating in the oven, on the range, or even the microwave with a bit of broth retains tenderness. Such care extends the enjoyment of the meal well past the first serving.
Barbacoa-Style Shredded Beef
Equipment
- 1 Slow Cooker
- 1 Large Skillet For browning beef
- 1 Mixing Bowl For preparing the barbacoa sauce
- 2 Forks For shredding the cooked beef
- 1 Cutting Board For shredding beef
Ingredients
Main
- 1 3 pound beef chuck roast, cut into 6 to 8 chunks
- salt and ground black pepper to taste
- 2 tablespoons vegetable oil
- ½ cup beef broth
- ¼ cup apple cider vinegar
- ¼ cup fresh lime juice
- 4 chipotle peppers in adobo sauce chopped
- 5 cloves garlic chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- ¼ teaspoon ground cloves
- 3 large bay leaves
Instructions
- Season beef chunks with salt and pepper on all sides. Dotdash Meredith Food Studios
- Heat oil in a large skillet over medium-high heat. Working in batches, cook and stir beef until browned, 4 to 5 minutes per batch. Transfer browned beef to a slow cooker. Dotdash Meredith Food Studios
- Mix broth, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves together in a bowl until well combined. Season mixture with salt and pepper and pour over beef in the slow cooker. Stir in bay leaves. Dotdash Meredith Food Studios
- Cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef from the cooker and shred using two forks. Dotdash Meredith Food Studios
- Return beef to the slow cooker and stir to coat with sauce. Let marinate for at least 10 minutes before serving. Dotdash Meredith Food Studios
Notes
10. Roasting Vegetables: The Art
Ina’s awareness extends beyond pot roast to a general truth: roasting vegetables elevates them to sublime. Her genius is in attention to detail:
- Adequate spacing overcrowding steams, preventing caramelization.
- Cutting even even sizes ensure even cooking.
- Cooking high (425°F) encouraging the Maillard reaction for color and flavor.
- Using the right pan metal baking pans create fond, rather than non-stick or parchment-lined trays.
These habits guarantee vegetables are more than sides, but colorful companions. From potatoes and carrots, to kale and peppers, each develops concentrated sweetness and crisp texture under these methods.
George’s Fluffy Garlic Mashed Potatoes
Equipment
- 1 Potato Ricer Essential for achieving a fluffy, lump-free texture.
- 1 Large Pot For boiling the potatoes.
- 1 Small Pot For warming and infusing the heavy cream.
- 1 Large Mixing Bowl For combining the mashed potatoes and other ingredients.
- 1 Aluminum Foil For roasting the garlic head.
Ingredients
Main
- 1 head garlic
- Extra-virgin olive oil
- 3 pounds russet potatoes
- Water
- Kosher salt
- 1 1/2 cups heavy cream
- 3 sprigs rosemary
- 8 tablespoons 1 stick unsalted butter, at room temperature
- Freshly ground black pepper
Instructions
- Heat the oven to 400 degrees F.
- Cut the top off the garlic and wrap it in foil leaving the top cut edge exposed. Drizzle on some olive oil and bake for 45 minutes or until the garlic is soft and caramelized. Remove from the oven and let cool a bit.
- Meanwhile peel the potatoes, cut them into cubes, and put them into a medium sized pot. Cover them with water and add a big pinch of salt. Bring them to a boil over high heat, then lower the heat to medium and simmer until they are tender, about 20 minutes. Drain them well.
- While the potatoes are cooking, warm the cream and rosemary in a small pot over low heat. When you are ready to mash, strain out the rosemary.
- When the potatoes are dry but still hot, put them through a ricer into a large bowl. Squeeze in the garlic and add some of the warm cream. Mix well, then add the butter and mix again. Add more cream if they are too dry. Taste and adjust seasoning with salt and pepper. Serve immediately.
Notes
11. Bringing It All Together
Ina Garten’s pot roast is a masterclass in her cook philosophy: fine ingredients, shown respect, made fantastic by good thinking. The dish’s lesson is patience, respect for technique, and valuing small decisions whether it’s picking the proper cut, cognac, or letting time perform its magic.
These classes do more than a recipe. They invite us to cook on purpose, to seek out a chance for flavor in every step, and to use creativity and focus even with plain food. In doing so, we transform not only our food, but the experience of sharing it.
Pot roast, in Ina’s hands, goes beyond comfort food. It is a lesson in cooking fundamentals, a reminder that the beauty of good cooking is not in its complexity, but in honoring the fundamentals that make every bite unique.
