Emerils Garlic Studded Pot Roast Food

EMERIL'S GARLIC -STUDDED POT ROAST

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.

GARLIC LOVER'S POT ROAST

Steps:

• Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible. Season with salt and pepper.
• In a Dutch-oven, heat oil over high heat. Carefully add meat and sear on all sides until very well browned, 4 to 6 minutes per side. Add onion, carrots, celery, and 2/3 cup water. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning 2 to 3 times. Add more water or wine, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. If done in the oven, the temperature should be 300 degrees, and the roast should cook for 3 to 3 1/2 hours until tender.
• Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.

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.

GARLIC & ONIONS POT ROAST

Steps:

• For best results, brown the meat well,first. You can definitely skip the step and it will be fine.
• Layer garlic, celery and onions on the bottom of the crockpot, add beef, tomatoes, herbs and liquid.
• Cook on low for 8-10 hours. Thicken the sauce if you like.
• In the oven--325 in a covered casserole for about 2.5 hours, on the stove top, covered, over low for about the same time, but check the liquids often.

DELICIOUS POT ROAST

Steps:

• Preheat oven to 350°F.
• Rub roast with black pepper.
• Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.
• Pour in stock and wine and add parsley, 1-teaspoon salt, 1-teaspoon black pepper and the whole cloves.
• Stir in onions, carrots, potatoes, tomatoes and celery.
• Liquid in casserole should just cover vegetables. Add additional beef stock if necessary.
• Bring to a simmer on top of the stove, cover and bake in center of oven for 2 ½ hours.
• Uncover and cook longer, until meat is tender, about 1-½ hours, basting frequently.
• Transfer roast to a deep serving platter and arrange vegetables around it.
• Spoon a bit of sauce over all and garnish the platter with parsley.
• Pass additional sauce in a gravy boat.