Emerils Cola Braised Pot Roast With Vegetables Food

COLA-BRAISED POT ROAST

Steps:

• Preheat the oven to 325 degrees F.
• Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.
• Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
• When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
• Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
• Serve the roast with the hot gravy.

BRAISED POT ROAST WITH VEGETABLES

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

EMERIL'S COLA BRAISED POT ROAST WITH VEGETABLES

Steps:

• Preheat the oven to 325 degrees F.
• Season the roasts well on all sides with 2 teaspoons of the salt and the pepper each. Using a paring knife, make 10 small, thin slits total into each of the roasts on all sides, and fill the holes with the garlic cloves. Spread the rosemary amongst the 2 roasts and also stuff into the slits.
• Heat a saute-pan over medium-high heat and add two tablespoons of the olive oil. When the oil is hot, working one at a time, sear the roasts until very well browned on all sides, 4 to 6 minutes per side.
• Place the roasts in a roasting pan. Add the vegetables, the stock, and cola and tomato paste and blend well. The liquid should come about 1/2 way up the sides of the roast. Cover the pan with foil, place in the oven, and roast until the meat is falling apart-tender, about 3 to 4 hours, adding extra water as necessary to keep the liquid level at about 1/3 up the sides When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
• Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 1/4 cup of the fat in a small bowl and add the flour. Stir to make a smooth paste. Slowly whisk this mixture into the hot cooking liquid that remains in the roasting pan and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes or until the sauce is thick enough to coat the back of a spoon. Taste and adjust seasoning, if necessary.

GARLIC-STUDDED POT ROAST

Steps:

• Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.
• Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
• When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
• Preheat oven to 450 degrees F.
• Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
• Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.

BEER-BRAISED POT ROAST AND VEGETABLES WITH POLENTA

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large Dutch oven or roasting pan over medium heat. Add the bacon and cook until the bacon is brown and the fat is rendered, 7 to 8 minutes. Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate. Set aside. Leave the pot on the heat.
• Season the roast on all sides with the salt and pepper. Add the roast to the bacon fat remaining in the pan and sear on all sides until well browned, 8 to 10 minutes. Remove the roast from the pan and set aside. Add the onions to the pan and cook until wilted and fragrant, 2 1/2 to 3 minutes. Add the mushrooms and cook stirring occasionally until the mushrooms are soft and are beginning to color, about 4 minutes. Add the garlic, thyme, and bay leaf and cook, stirring, until fragrant, 45 seconds. Add the beer, beef stock, tomatoes and their juices, and the roast to the pan and bring to a simmer. Cover the pot tightly, place in the oven, and bake for 1 1/2 hours.
• Carefully remove the roast from the oven and add the carrots, parsnips and turnips. Turn the meat, basting with the pan juices. Cover tightly and return to the oven. Bake until the meat shreds easily and the vegetables are tender, 1 1/2 to 2 hours, depending upon the size of the meat.
• Remove and discard the bay leaf. Remove the roast from the pan and let sit on a cutting board until cool enough to handle. Using two forks or a knife and form, shred the meat.
• Skim the fat from the pan juices and discard. Return the meat to the pan, add the parsley, and stir well.
• To serve, spoon the polenta into wide entree bowls and spoon the pot roast, vegetables, and gravy on top.

EMERIL'S POT ROAST

Steps:

• Preheat the oven to 325 degrees.
• Make 10 slits throughout the roast.
• Stuff a clove of garlic in each slit.
• Rub the entire roast with the olive oil.
• Season with salt& pepper.
• Heat a large skillet over medium heat.
• When the pan is hot, sear the roast on all sides, about 3-4 minutes.
• Remove from the pan and place the roast in a dutch oven with a cover.
• Add the stock and cover.
• Place in the oven and cook for 4 hours.
• Place the vegetables around the roast and cover.
• Cook for an additional hour.
• Remove the roast from the oven and arrange on a serving platter, reserving the liquid.
• Whisk the flour and water together.
• Pour the reserved liquid and grime into a saucepan and bring to a simmer.
• Whisk the flour mixture into the reserved liquid.
• Bring the liquid back to a simmer and cook for 4-6 minutes.
• Season with salt and pepper.

BALSAMIC-BRAISED POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Stir together the wine, vinegar and sugar; set aside.
• Heat the olive oil in a heavy Dutch oven over medium heat.
• While the pan is heating, dry the meat with paper towels.
• Sprinkle with about 1/2 teaspoon each salt and pepper.
• Place in the pot and brown well, about 8 minutes per side.
• Remove from the pan.
• Turn the heat to medium-low.
• Put the onions into the pan and sauté until translucent and golden, about 10 minutes.
• Add the garlic; sauté 1 minute.
• Stir in the wine mixture.
• Bring to a boil and continue cooking at a low boil 3 minutes.
• Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth.
• Bring to a boil, reduce the heat and simmer 5 minutes.
• Put the pot roast back into the pan.
• Bring the liquid back to a simmer, cover and place on center oven rack of preheated oven.
• Cook 1 hour.
• Turn the meat, recover and continue cooking about 1 1/2 hours longer, or until the meat is very tender, offering little resistance when pierced with a fork.
• While the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely.
• Refrigerate until ready to use.
• Remove the roast from the oven.
• Transfer the meat to a cutting surface and cover with a piece of aluminum foil.
• Degrease the cooking juices.
• Purée about 1 1/2 cups and pour back into the remaining juices.
• Add more salt and pepper if needed.
• Cut the meat across the grain in thin slices.
• Put into the sauce.
• Keep warm on low heat.
• Cook the pasta according to package directions.
• Drain well.
• Pour into a large serving bowl.
• Toss with the olive mixture and some of the sauce.
• Spoon onto serving plates along with the meat.
• Serve extra sauce to the side.
• Note: Use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.