For the ultimate one-pot comfort food, try Ina Garten's Company Pot Roast from Barefoot Contessa on Food Network, served with an herbed Burgundy-cognac sauce.

Our pot roast recipe is easy to follow and ideal for both family dinners and special occasions. Read on for everything you need to know about our classic pot roast recipe.

Mary Berg puts a twist on your classic pot roast thanks to the red wine and Worcestershire sauce.

You'll return to a house that smells like home and a perfectly cooked, perfectly tender roast that you barely need more than a spoon to eat but still slices beautifully.

Ina makes a comfort dinner to go for a friend who is renovating her kitchen. On the menu: Company Pot Roast and Baked Potatoes With Yogurt and Sour Cream Dressing.

Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes.

Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan …

Apr 2, 2015 · Reprinted from Barefoot Contessa Parties!, Copyright 2001 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.

Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking.