Name: Emeril's Pot Roast
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 10-12 serving(s)
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

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Recipe by 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.

Ready In:: 5hrs 10mins
Serves:
Units:

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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

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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review by Baimeefish

8/1/2007

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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review by winegardner

3/12/2006

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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review by jackieblue

1/4/2006

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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review by Terri F.

11/1/2004

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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review by Melany

4/27/2003

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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