Best Emerils Garlic Studded Pot Roast Recipes

Emeril's Garlic -Studded Pot Roast image

Provided by TheDancingCook

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 16

4 -5 lbs sirloin tip roast
10 cloves garlic, peeled and halved lengthwise,plus
4 -6 cloves garlic, peeled
1 tablespoon Emeril's Original Essence
1 1/4 teaspoons ground black pepper
1 1/4 teaspoons salt
2 cups dry red wine
1/2 lb baby carrots
2 celery ribs, trimmed and cut in thirds
2 medium yellow onions, cut and quartered
1 1/2 lbs white potatoes, peeled and quartered
4 tablespoons vegetable oil
2 cans low sodium beef broth
1 1/2-2 cups water, divided
1 cup tomato juice
2 bay leaves

Steps:

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.

Emeril's Pot Roast image

Provided by Mysterygirl

Categories Stew

Time 5h10m

Yield 10-12 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Garlic Lover's Pot Roast image

Provided by Martha Stewart

Number Of Ingredients 9

1 (3-pound) boneless beef chuck roast
10 cloves garlic, peeled and halved lengthwise
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 cup chopped onion
1 cup peeled and chopped carrots
1 cup chopped celery
Red wine (optional)

Steps:

Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible. Season with salt and pepper.
In a Dutch-oven, heat oil over high heat. Carefully add meat and sear on all sides until very well browned, 4 to 6 minutes per side. Add onion, carrots, celery, and 2/3 cup water. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning 2 to 3 times. Add more water or wine, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. If done in the oven, the temperature should be 300 degrees, and the roast should cook for 3 to 3 1/2 hours until tender.
Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.