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Emeril's Pot Roast

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
Serves:
Units:

ingredients

directions

  • Preheat the oven to 325 degrees.
  • Make 10 slits throughout the roast.
  • Stuff a clove of garlic in each slit.
  • Rub the entire roast with the olive oil.
  • Season with salt& pepper.
  • Heat a large skillet over medium heat.
  • When the pan is hot, sear the roast on all sides, about 3-4 minutes.
  • Remove from the pan and place the roast in a dutch oven with a cover.
  • Add the stock and cover.
  • Place in the oven and cook for 4 hours.
  • Place the vegetables around the roast and cover.
  • Cook for an additional hour.
  • Remove the roast from the oven and arrange on a serving platter, reserving the liquid.
  • Whisk the flour and water together.
  • Pour the reserved liquid and grime into a saucepan and bring to a simmer.
  • Whisk the flour mixture into the reserved liquid.
  • Bring the liquid back to a simmer and cook for 4-6 minutes.
  • Season with salt and pepper.
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RECIPE MADE WITH LOVE BY

@Mysterygirl
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@Mysterygirl
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"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."
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  1. 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.
    Reply
  2. winegardner
    This was the most wonderful Roast I have ever eaten. Very tender and moist. Simple to cook and delicious to eat.
    Reply
  3. 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!
    Reply
  4. Terri F.
    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!
    Reply
  5. 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!
    Reply
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