We're an [extra]ordinary group of cookers and bakers with a love of all things Ina. We'll be testing (and retesting) Ina Garten's (The Barefoot Contessa) recipes as a group and blogging about them on the 2nd and 4th Thursday of every month.
If you are a current BB member and would like to join the BB Facebook group, you must send an email including your full name and blog address to barefootbloggers@gmail.com after you make your request to join on Facebook. No one will be added without an email request.
Current members are invited to Twitter along every Saturday during the new Barefoot Contessa episodes on Food Network.
Next episode:
Pack and Go Party
April 18th
1:30pm ET/12:30pm C
hashtag code: #bb418
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Made this before and it was *fantastic*. I gladly put this back in our menu
This episode was aired this evening. Ina said that if you didn’t have a bouillon cube, it was ok to leave it out. Good to hear.
Is is sad that I’ve never made pot roast before? I just don’t usually cook large hunks of meat. Anyway, I’m quite happy with the results of this dish.
What do you think about the recipe specifying Prime beef? A lot more expensive than you typical supermarket roast. I thought the slow cooking was supposed to be good for cheaper meat. I’ll get prime for a good steak but I think I will skip it for a pot roast.
I thought the recipe called for a chuck roast tied? I posted mine today – I just noticed I’m a week early on posting. It was delicious. I’ll make it again soon.
Wow, I thought I posted a comment on here last week but it isn’t here! I thought this roast was excellent and I just used the chuck roast the recipe called for. I will definitely be making this again soon!
This was great. I made it with sirloin because it was on sale
i’m confused with the oven cooking direcions, do i cook for one hour on 350 then urn down o 250 for the other 1 1/2 hours? or do i cook for 2 1/2 hours on 350, then turn down to 250 for one hour?