EMERIL'S GARLIC -STUDDED POT ROAST
A very tender roast with lots of flavor; lots of garlic flavor! A recipe by Emeril Lagasse, this recipe is courtesy of the Food Network, with a little bit of changes made to the original. I found this while seaching for a recipe for my sirlion tip roast and wanted to share it. I served this with some warm buttered bread. I hope you enjoy it as much as we did.
Provided by TheDancingCook
Categories One Dish Meal
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Make 30 (1 1/2inch deep) slits around outside of roast.
- Insert half of the garlic into the slits.
- Rub meat with Esscence, pepper and salt.
- Preheat oven to 400 degrees.
- On stovetop, in a large OVEN-FRIENDLY dutch oven or roasting pan, brown roast in oil (all 4 sides, about 4 minutes each side); remove from pan.
- Add red wine to pan; scrape up any brown bits with a wooden spoon.
- Whisk together tomato juice and 1 cup water; add to wine in pan and cook for 2 minutes; remove and reserve.
- Place carrots, celery flat on bottom of pan; place bay leaves on those veggies and top with onions, potatoes and the rest of garlic, creating a nest for the roast.
- Place roast on top of nest; add reserved liquid mixture and 2 cans of beef broth.
- Cover and bake for 1 1/2 hours.
- Uncover, baste and lower heat to 350 degrees.
- Recover and cook another 2 to 2 1/2 hours, basting each hour in between and add additional water as needed, if liquids become too thick.
- Remove; baste and let rest for 15 minutes before carving and serving.
EMERIL'S POT ROAST
We adore this roast. The next day throw the meat, vegetables & gravy into a pot. Add a can of beef broth simmer. Thicken to a desired consistency and you have a wonderful stew the next day.
Provided by Mysterygirl
Categories Stew
Time 5h10m
Yield 10-12 serving(s)
Number Of Ingredients 13
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.
EMERIL'S POT ROAST
This recipe came with the dutch oven my baby sister gave me for Christmas last year. It cooks in a tomato-y delicious gravy and is so tender it falls apart. Truly the best pot roast I've ever eaten!
Provided by KBC2831
Categories One Dish Meal
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- preheat oven to 300°F.
- with a small sharp knife make slits all over the roast and insert garlic cloves. rub the roast with salt and pepper on all sides.
- heat your dutch oven over medium heat. add 2 Tbl oil when hot and sear the roast on all sides - about 4 minutes per side. Remove meat and set aside.
- reduce heat to medium, add the rest of the oil and the flour and stir about 5 minutes until chocolate brown in color.
- Add the onions, celery, bell peppers and carrots (and parsnips) and cook about 5 minutes until veggies begin to soften. Add the beef broth, bay leaves and tomato paste (dont be stingy!) and bring to a boil. Return roast to the pan cover and bake in the oven for 1 1/2 hours.
- Remove roast from the oven and turn over the meat. Scatter the potatoes over the top of the meat and return to the oven for 1 to 1 1/2 hours longer or until the meat is fork tender.
- Remove the roast and veggies separatly, let the roast rest for a few minutes before cutting. discard bay leaves. cut into slices or pull apart and serve with the vegetables. ladle gravy over everything and enjoy!
Nutrition Facts : Calories 380.8, Fat 14.7, SaturatedFat 1.9, Cholesterol 0.5, Sodium 1332.3, Carbohydrate 57.6, Fiber 8.8, Sugar 8.7, Protein 7.8
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