Emeril's Garlic -Studded Pot Roast
- Ready In:
- 4hrs 25mins
- 4 -5 lbs sirloin tip roast
- 10 cloves garlic, peeled and halved lengthwise,plus
- 4 -6 cloves garlic, peeled
- 1 tablespoon Emeril's Original Essence
- 1 1⁄4 teaspoons ground black pepper
- 1 1⁄4 teaspoons salt
- 2 cups dry red wine
- 1⁄2 lb baby carrots
- 2 celery ribs, trimmed and cut in thirds
- 2 medium yellow onions, cut and quartered
- 1 1⁄2 lbs white potatoes, peeled and quartered
- 4 tablespoons vegetable oil
- 2 cans low sodium beef broth
- 1 1⁄2 - 2 cups water, divided
- 1 cup tomato juice
- 2 bay leaves
- Make 30 (1 1/2inch deep) slits around outside of roast.
- Insert half of the garlic into the slits.
- Rub meat with Esscence, pepper and salt.
- Preheat oven to 400 degrees.
- On stovetop, in a large OVEN-FRIENDLY dutch oven or roasting pan, brown roast in oil (all 4 sides, about 4 minutes each side); remove from pan.
- Add red wine to pan; scrape up any brown bits with a wooden spoon.
- Whisk together tomato juice and 1 cup water; add to wine in pan and cook for 2 minutes; remove and reserve.
- Place carrots, celery flat on bottom of pan; place bay leaves on those veggies and top with onions, potatoes and the rest of garlic, creating a nest for the roast.
- Place roast on top of nest; add reserved liquid mixture and 2 cans of beef broth.
- Cover and bake for 1 1/2 hours.
- Uncover, baste and lower heat to 350 degrees.
- Recover and cook another 2 to 2 1/2 hours, basting each hour in between and add additional water as needed, if liquids become too thick.
- Remove; baste and let rest for 15 minutes before carving and serving.
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