Company Pot Roast (Ina Garten)

This recipe was chosen by Lisa of Lime in the Coconut for the Barefoot bloggers. The roast came out nice and tender, but it isn’t my favourite Ina recipe, I would make it again though. The weather here is pretty hot right now so it was a little too heavy, so we made sandwiches with it for lunch the next day. Thanks Lisa.

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Prep Time:

20 min

Inactive Prep Time:

Cook Time:

3 hr 0 min




8 servings


  • 1 (4 to 5-pound) 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 good red wine, such as Burgundy
  • 2 tablespoons Cognac or brandy
  • 1 (28-ounce) can whole plum tomatoes in puree
  • 1 cup chicken stock, preferably homemade
  • 1 chicken bouillon cube
  • 3 branches fresh thyme
  • 2 branches fresh rosemary
  • 1 tablespoon unsalted butter, at room temperature


Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons 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, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, 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 F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half 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. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.


Spaghetti & Meatballs (Super Easy)

A really easy spaghetti & meatball recipe using Italian sausages & store bought sauce. No need to add anything as it’s already been done for you. If you like italian sausages then you’re gonna love this recipe. Experiment with different kinds of sausages.

Spaghetti & Meatballs


12 Italian sausages, mild or spicy

2 jars marinara sauce

1 packet spaghetti

Grated cheese

Parsley or Basil, chopped




Remove the meat from the sausage casings and roll into balls, or for a rustic look just pinch the meat at intervals while still in the casing & slide the meat out, you should get 3 or 4 balls out of 1 sausage.

Heat some oil in a frying pan, fry the meatballs until golden  then add the sauce & simmer for about 20 mins.

While the sauce is simmering, boil the water for the spaghetti, add salt & cook to packet instructions.

Strain spaghetti & put into a large serving bowl, add a couple of ladles full of the sauce & mix through the spaghetti, now add the meatballs & the rest of the sauce.

Garnish with parsley or basil & the cheese. ( I forgot to add the cheese before the photo was taken)

This recipe will feed about 6.

Creme Brulee (Ina Garten)

This recipe was chosen by Suzie of  munchandnibble for this weeks Barefoot Bloggers, another great Ina Garten recipe, easy and delish, I used a vanilla bean instead of the vanilla extract, I  like the look and flavour of the vanilla seeds in the custard. A  great party dessert.

Creme Brulee


Creme Brulee


2004, Barefoot in Paris, All Rights Reserved

Prep Time:

15 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

45 min




5 to 6 servings



  • 1 extra-large egg
  • 4 extra-large egg yolks
  • 1/2 cup sugar, plus 1 tablespoon for each serving
  • 3 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange liqueur (recommended: Grand Marnier)


Preheat the oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.