Emeril's Pot Roast

READY IN: 5hrs 10mins
Recipe by Mysterygirl

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.

Top Review by 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.

Ingredients Nutrition

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.

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