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 ESSENCE
Steps:
- Combine all ingredients thoroughly.
ROASTED GARLIC MASHED POTATOES
Steps:
- Preheat the oven to 450 degrees F.
- Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
- Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
STUFFED PORK ROAST
Steps:
- Preheat oven to 400 degrees F.
- Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
- Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
- Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
- Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.
GARLIC-STUDDED POT ROAST
Provided by Emeril Lagasse
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 15
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 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.
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 POT ROAST PASTITSIO
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
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.
STUFFED GARLIC BREAD - EMERIL LAGASSE
This recipe comes from Emeril Lagasse. This recipe is very garlicky and you can use mild or hot sausage and as much crushed red pepper as you like to make it spicier. This is very very good.
Provided by AMY MCCHESNEY
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F and line baking sheet with aluminum foil.
- Cut bread in half lengthwise.
- Lay two halves on baking sheet.
- In small bowl, combine butter, olive oil, parmesan, 2 teaspoons garlic, parsley, and salt.
- Mix well and spread evenly over 2 halves of bread.
- Bake about 10 minutes or until bubbly but not browned.
- Remove from oven.
- While bread is baking, heat oil in large skillet over medium-high heat.
- Add sausage and cook, stirring and breaking into pieces until crumbly.
- Cook about 5 minutes and remove with slotted spoon; drain on paper towels.
- Add onions, peppers and red pepper to grease and cook until soft, about 3 minutes.
- Add garlic and cook another minute.
- Remove from heat.
- Add sausage back to pan and mix with vegetables.
- Spread sausage mixture evenly over bottom half of bread and cover with top half.
- Wrap in foil and return to oven for about 5-6 minutes or until warmed through and flavors blend.
- Remove from oven.
- Slice and serve.
Nutrition Facts : Calories 1004.3, Fat 50.8, SaturatedFat 23.3, Cholesterol 100.7, Sodium 1989.7, Carbohydrate 103, Fiber 4.9, Sugar 6.4, Protein 34.9
EMERIL'S ROASTED GARLIC PASTA SAUCE
Make and share this Emeril's Roasted Garlic Pasta Sauce recipe from Food.com.
Provided by Lvs2Cook
Categories Sauces
Time 1h30m
Yield 1 1/2 quarts sauce
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onions in the olive oil over medium-high heat until soft and golden - about 6 minutes.
- Add the minced garlic and cook stirring for 1 minute. Add the tomato paste, salt balsamic vinegar, hot sauce, crushed red pepper, Italian seasonong, and basil and cook for 1 minute.
- Add the tomatoes, crushing with your hands as you place them in the pan with their juices. Stir to combine well and bring to a boil.
- Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
- Add the roasted garlic cloves and stir to combine.
- Continue to simmer for 30-45 mnutes longer until the flavors have come together.
- Serve over your choice of pasta.
Nutrition Facts : Calories 594.7, Fat 29, SaturatedFat 4, Sodium 4081.4, Carbohydrate 81.6, Fiber 14.3, Sugar 37.4, Protein 15.5
More about "emerilsgarlicstuddedpotroast recipes"
HOMEMADE ROASTED GARLIC SPREAD • AIMEE'S PRETTY PALATE
From aimeebroussard.com
EMERIL LAGASSE'S COLA-BRAISED POT ROAST WITH VEGETABLES | RECIPE ...
From rachaelrayshow.com
CRISPY GARLIC ROASTED RED POTATOES - DINNER, THEN DESSERT
From dinnerthendessert.com
RECIPE: GREAT COLD WEATHER MEAL! EMERIL'S BEER-BRAISED POT ROAST …
From recipelink.com
EMERIL'S POT ROAST RECIPE | COOKING CHANNEL
From cookingchanneltv.com
EMERIL'S SIMPLE BRAISED POT ROAST WITH VEGETABLES
From keeprecipes.com
SURPRISINGLY SWEET GARLIC DESSERTS - TORONTO GARLIC FESTIVAL
From torontogarlicfestival.ca
10 BEST EMERIL CROCK POT RECIPES | YUMMLY
From yummly.com
15 UNIQUE POT ROAST RECIPES YOU'VE BEEN MISSING | TASTE …
From tasteofhome.com
10 BEST EMERIL PORK LOIN ROAST RECIPES | YUMMLY
From yummly.com
GARLIC AND HERB ROASTED POTATOES | EMERILS.COM
From emerils.com
CLASSIC POT ROAST WITH VEGETABLES - EASY COMFORT FOOD RECIPES
From dinnerthendessert.com
GARLIC LOVERS' POT ROAST | EMERILS.COM
From emerils.com
EMERIL'S POT ROAST | RECIPE | EMERIL RECIPES, EMERIL ... - PINTEREST
From pinterest.com
EMERIL'S POT ROAST | EMERILS.COM
From emerils.com
HOW TO ROAST GARLIC | EMERIL LAGASSE - YOUTUBE
From youtube.com
EMERIL'S POT ROAST | EMERILS.COM
From emerils.com
BEST GARLIC TOAST (QUICK & EASY!) – A COUPLE COOKS
From acouplecooks.com
CRISPY GARLIC ROASTED POTATOES - VEENA AZMANOV
From veenaazmanov.com
KELLY SAID: GARLIC-STUDDED POT ROAST RECIPE (EMERIL LAGASSE)
From kellysaid.blogspot.com
THE BEST SWEET AND SOUR PORK - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
EMERIL LAGASSE'S SLOW COOKED POTATOES WITH MUSHROOMS AND HAM …
From rachaelrayshow.com
EMERILS POT ROAST - BIGOVEN.COM
From bigoven.com
CRISPY GARLIC ROASTED POTATOES - ERREN'S KITCHEN
From errenskitchen.com
EMERIL S GARLIC STUDDED POT ROAST RECIPE - WEBETUTORIAL
From webetutorial.com
EMERILS STUFFED BAKED POTATO - BIGOVEN
From bigoven.com
EMERIL'S THANKSGIVING FEAST | EMERIL LIVE | FOOD NETWORK
From foodnetwork.com
EMERIL EVERYDAY | CATEGORY OF PRODUCTS
From emerileveryday.com
GARLIC PARMESAN DINNER ROLLS - DAMN DELICIOUS
From damndelicious.net
22 EMERIL PRESSURE COOKER RECIPES IDEAS - PINTEREST
From pinterest.com
VIDEO: EMERIL COOKS: SIDES | MARTHA STEWART
From marthastewart.com
EMERIL'S POT ROAST RECIPE - COOKING INDEX
From cookingindex.com
EMERILS GARLIC -STUDDED POT ROAST | RECIPE CLOUD APP
From recipecloudapp.com
GARLIC STUDDED POT ROAST | EMERILS.COM
From emerils.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love