Emerils Pot Roast Recipes

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EMERIL'S POT ROAST



Emeril's Pot Roast image

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

1 (5 lb) chuck roast
10 cloves garlic, peeled
olive oil
salt
freshly ground black pepper
4 cups beef stock
3/4 lb potato, quartered
2 medium onions, peeled and quartered
3/4 lb carrot, peeled
3/4 lb turnip, peeled
3/4 lb parsnip, peeled
1/4 cup flour
1/2 cup water

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-STUDDED POT ROAST



Garlic-Studded Pot Roast image

Provided by Emeril Lagasse

Categories     main-dish

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 15

1 (3 to 3 1/2-pound) boneless beef chuck roast
10 to 12 large cloves garlic, peeled and cut in 1/2 lengthwise
2 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
3/4 cup water, plus more if necessary
Fresh chopped thyme leaves and parsley, for garnish
Fresh chopped thyme leaves and parsley, for garnish
Roasted Vegetables, recipe follows
2 turnips, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
12 red pearl onions
2 beets, cut into 1-inch pieces
Extra-virgin olive oil
Salt and freshly ground black pepper

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.

EMERIL'S COLA BRAISED POT ROAST WITH VEGETABLES



Emeril's Cola Braised Pot Roast With Vegetables image

We adore a good pot roast and you can never have too many recipes for a great pot roast. I thought this looked very good and worth a shot. I hope you will try it too! Recipe courtesy of Emeril Green.

Provided by CindiJ

Categories     One Dish Meal

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 15

2 (4 1/2 lb) boneless chuck roast
2 tablespoons kosher salt
2 teaspoons kosher salt
2 tablespoons fresh ground black pepper
20 garlic cloves
1 tablespoon fresh rosemary, minced
1 teaspoon fresh rosemary, minced
1/2 cup olive oil
1 quart beef stock (or low-sodium canned beef broth)
1 (12 ounce) can Coca-Cola
2 tablespoons tomato paste
2 cups carrots, chopped into 2-inch pieces
2 cups celery, chopped into 2-inch pieces
2 cups onions, diced cut 2-inch dice
1/4 cup flour

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.

Nutrition Facts : Calories 754.6, Fat 57, SaturatedFat 21.2, Cholesterol 176.1, Sodium 1474.3, Carbohydrate 9.4, Fiber 1.3, Sugar 3.9, Protein 48.6

EMERIL'S POT ROAST PASTITSIO



Emeril's Pot Roast Pastitsio image

Not quite the traditional Greek recipe, but a great way to use up leftover pot roast! The original uses Kefalotyri cheese, but offers Parmesan as an alternative, so I've chosen the more readily available choice.

Provided by Chocolatl

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/4 cup butter, plus more for buttering pan
1/2 cup flour
3 cups milk, warm
2 eggs
2 tablespoons fresh dill, chopped
nutmeg, ground, to taste
1 1/4 teaspoons salt
1/2 teaspoon black pepper, freshly ground
3/4 lb penne pasta, uncooked
water, boiling salted, for cooking pasta
2 cups pot roast, leftover, chopped
1/4 cup beef broth
1/2 cup gravy, leftover
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 375°F.
  • Melt butter in heavy saucepan over medium-low heat.
  • Whisk in flour.
  • Cook, whisking, 3 minutes.
  • Whisk in milk and simmer, stirring about 8 minutes.
  • In bowl, whisk eggs.
  • Add 1 cup of milk mixture in a steady stream, whisking constantly to keep eggs from cooking.
  • Whisk egg mixture into remaining milk mixture and stir in seasonings. Cover surface with plastic wrap and keep warm.
  • Cook penne in boiling salted water until al dente.
  • Rinse and drain well.
  • Combine pot roast, broth and gravy in a large bowl.
  • Butter a shallow 7"x11" baking dish.
  • Place half of pasta evenly over the bottom of dish.
  • Top with 1/3 cup of sauce.
  • Spread beef mixture evenly over pasta.
  • Top with remaining pasta.
  • Pour remaining sauce SLOWLY over pasta.
  • Bake for about 20 minutes.
  • Top with cheese and bake until set, about 20 minutes more.

EMERIL'S POT ROAST



Emeril's Pot Roast image

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

one 3 1/2 lb boneless chuck roast
10 -12 garlic cloves
1 1/2 teaspoons salt
3/4 teaspoon black pepper
4 tablespoons vegetable oil
2 teaspoons Emeril's Original Essence (i dont actually use this)
1/4 cup flour
1 1/2 cups onions, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped (i dont use this either)
1/2 cup carrot, chopped (i use a bag of baby carrots)
2 1/2 cups beef broth
2 tablespoons tomato paste
2 bay leaves
1 1/2 lbs potatoes, peeled and quartered (i like yukon gold)
2 -3 parsnips (not in the original recipe but they rock)

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

EMERIL'S GARLIC -STUDDED POT ROAST



Emeril's Garlic -Studded Pot Roast image

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

4 -5 lbs sirloin tip roast
10 cloves garlic, peeled and halved lengthwise,plus
4 -6 cloves garlic, peeled
1 tablespoon Emeril's Original Essence
1 1/4 teaspoons ground black pepper
1 1/4 teaspoons salt
2 cups dry red wine
1/2 lb baby carrots
2 celery ribs, trimmed and cut in thirds
2 medium yellow onions, cut and quartered
1 1/2 lbs white potatoes, peeled and quartered
4 tablespoons vegetable oil
2 cans low sodium beef broth
1 1/2-2 cups water, divided
1 cup tomato juice
2 bay leaves

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 LAGASSE'S POT ROAST PASTA BOLOGNESE



Emeril Lagasse's Pot Roast Pasta Bolognese image

This is a fantastic thing to do with leftover pot roast, even the roast cooked in the crockpot. Since my DH doesn't like eating leftovers, I find his a good way to disguise them. This looks like a long recipe but it is not hard to make. And it is delicious to eat!

Provided by Lorraine of AZ

Categories     Roast Beef

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
4 ounces pancetta or 4 ounces bacon, diced
1 1/2 cups chopped yellow onions
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
1/4 teaspoon ground nutmeg
1 sprig fresh thyme
3/4 cup dry white wine
1 1/2 lbs leftover cooked pot roast, shredded
2 (14 1/2 ounce) cans crushed tomatoes, and their juices
1 cup leftover pot roast gravy or 1 cup reduced beef stock
1/4 cup heavy cream
3 tablespoons chopped fresh parsley leaves
salt & freshly ground black pepper
1 lb fettuccine
1 cup freshly grated parmesan cheese

Steps:

  • In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes.
  • Add the onions, carrots and celery and cook, stirring, until soft, 4-5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the wine, stir to deglaze the pan, and cook until the liquid is nearly all evaporated, about 3 minutes.
  • Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over mediium heat until the sauce is thickened and flavorful, 20-30 minutes. Stir in the cream and parsley and adjust the seasoning according to taste. Remove from the heat and cover to keep warm.
  • Meanwhile bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.
  • To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.

Nutrition Facts : Calories 1272.7, Fat 58.6, SaturatedFat 23.6, Cholesterol 254.5, Sodium 1710.6, Carbohydrate 114.9, Fiber 8.3, Sugar 11.8, Protein 63

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