Emeril's Pot Roast

Submitted 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."

 

• Ready In: 5hrs 10mins
• Ingredients: 13
• Serves: 10-12

ingredients

• 1 (5 lb) chuck roast
• 10 cloves garlic, peeled
• olive oil
• salt
• freshly ground black pepper
• 4 cups beef stock
• 3⁄4 lb potato, quartered
• 2 medium onions, peeled and quartered
• 3⁄4 lb carrot, peeled
• 3⁄4 lb turnip, peeled
• 3⁄4 lb parsnip, peeled
• 1⁄4 cup flour
• 1⁄2 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.

 

[winegardner]

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

 

[jackieblue]

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!