Emeril's Pot Roast

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

(6)

Recipe 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.

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READY IN: 5hrs 10mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

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.