Emeril's Pot Roast

Mysterygirl's Note:

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.

• Total Time: 5 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 10

• 1 (5 lb) chuck roast
• 10 cloves garlic , peeled
• olive oil
• salt
• freshly ground black pepper
• 4 cups beef stock
• ¾ lb potato , quartered
• 2 medium onions , peeled and quartered
• ¾ lb carrot , peeled
• ¾ lb turnip , peeled
• ¾ lb parsnip , peeled
• ¼ cup flour
• ½ cup water

Directions:

1. Preheat the oven to 325 degrees.
2. Make 10 slits throughout the roast.
3. Stuff a clove of garlic in each slit.
4. Rub the entire roast with the olive oil.
5. Season with salt& pepper.
6. Heat a large skillet over medium heat.
7. When the pan is hot, sear the roast on all sides, about 3-4 minutes.
8. Remove from the pan and place the roast in a dutch oven with a cover.
9. Add the stock and cover.
10. Place in the oven and cook for 4 hours.
11. Place the vegetables around the roast and cover.
12. Cook for an additional hour.
13. Remove the roast from the oven and arrange on a serving platter, reserving the liquid.
14. Whisk the flour and water together.
15. Pour the reserved liquid and grime into a saucepan and bring to a simmer.
16. Whisk the flour mixture into the reserved liquid.
17. Bring the liquid back to a simmer and cook for 4-6 minutes.
18. Season with salt and pepper.

Reviews

[cyndar]

BAMM!!! This was a winner in my house. The only things I strayed from was the parsnips (had none), added a couple bay leaves, garlic cloves (had none, used garlic powder) and instead of flour for gravy I used "Carne Guisada Season" by Fiesta Company out of San Atoneo, TX. It gave it a nice kick.

[Melany *]

Great pot roast! I didn't have the ingredients for my usual roast, but this came out moist and tasty. The only thing I changed was using a three lb roast (three hour cooking time), and only put half a clove in the ten slits. Thanks for the recipe!

[Baimeefish]

I left out some of the veggies because I didn't have them on hand, but this is a great recipe. I've made it several times now.