GARLIC LOVER'S POT ROAST
This all-American Garlic Lover's Pot Roast recipe is courtesy of Emeril Lagasse. Pair it with Emeril's creamy Mashed Potatoes for a complete meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
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 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.
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