Emeril's Pot Roast
- Ready In:
- 3hrs 20mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- one 3 1/2 lb boneless chuck roast
- 10 -12 garlic cloves
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon black pepper
- 4 tablespoons vegetable oil
- 2 teaspoons Emeril's Original Essence (i dont actually use this)
- 1⁄4 cup flour
- 1 1⁄2 cups onions, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup bell pepper, chopped (i dont use this either)
- 1⁄2 cup carrot, chopped (i use a bag of baby carrots)
- 2 1⁄2 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 1⁄2 lbs potatoes, peeled and quartered (i like yukon gold)
- 2 -3 parsnips (not in the original recipe but they rock)
directions
- preheat oven to 300°F.
- with a small sharp knife make slits all over the roast and insert garlic cloves. rub the roast with salt and pepper on all sides.
- heat your dutch oven over medium heat. add 2 Tbl oil when hot and sear the roast on all sides - about 4 minutes per side. Remove meat and set aside.
- reduce heat to medium, add the rest of the oil and the flour and stir about 5 minutes until chocolate brown in color.
- Add the onions, celery, bell peppers and carrots (and parsnips) and cook about 5 minutes until veggies begin to soften. Add the beef broth, bay leaves and tomato paste (dont be stingy!) and bring to a boil. Return roast to the pan cover and bake in the oven for 1 1/2 hours.
- Remove roast from the oven and turn over the meat. Scatter the potatoes over the top of the meat and return to the oven for 1 to 1 1/2 hours longer or until the meat is fork tender.
- Remove the roast and veggies separatly, let the roast rest for a few minutes before cutting. discard bay leaves. cut into slices or pull apart and serve with the vegetables. ladle gravy over everything and enjoy!
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