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    You are in: Home / Recipes / Emeril's Pot Roast Recipe
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    Emeril's Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 10 mins

    10 mins

    5 hrs

    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.

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    Units: US | Metric


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

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on November 17, 2002


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2003


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Emeril's Pot Roast

    Serving Size: 1 (415 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 424.1
    Calories from Fat 128
    Total Fat 14.2 g
    Saturated Fat 6.3 g
    Cholesterol 149.6 mg
    Sodium 594.3 mg
    Total Carbohydrate 23.7 g
    Dietary Fiber 4.5 g
    Sugars 5.7 g
    Protein 51.4 g

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