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

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • 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.

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    • 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!

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    • 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.

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    • on March 12, 2006

      This was the most wonderful Roast I have ever eaten. Very tender and moist. Simple to cook and delicious to eat.

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    • on January 04, 2006

      This was good old fashioned pot roast. I used a 3-pound roast but almost all the veggies. I cooked a total of 3 hours adding the veggies for the last 1 hour and 15 minutes. The gravy came out very nicely. This is a "like-Grandma-used-to-make" type of recipe. I would use this again as a base, but (as Emeril would say) kick it up a notch with a bunch of seasonings and maybe more onion. I might leave out the turnips but the parsnips were divine. Thanks MG!

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    • on November 01, 2004

      This is probably the best pot roast I've ever made. I used a 2.5 pound roast, cut the slits and used 8 cloves of garlic, and didn't put the parsnips in because I don't care for them. I adjusted the other ingredients accordingly, due to the size of the roast, but used all of the beef broth. After 2.5 hours of cooking, I added the veggies and cooked another hour. The smell while this was cooking was divine!! We loved the flavor the garlic cloves gave to the meat. I am happy to say there are enough left-overs for my lunch tomorrow! Thanks, MG!

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    Nutritional Facts for Emeril's Pot Roast

    Serving Size: 1 (415 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 685.4
     
    Calories from Fat 404
    58%
    Total Fat 44.9 g
    69%
    Saturated Fat 18.1 g
    90%
    Cholesterol 156.4 mg
    52%
    Sodium 500.0 mg
    20%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 4.4 g
    17%
    Sugars 5.7 g
    22%
    Protein 45.2 g
    90%
    Detailed Nutrition Values About Nutrition Info
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