Emeril's Garlic -Studded Pot Roast

Recipe by TheDancingCook
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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