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Garlic Lovers' Pot Roast and Real-Deal Rice Pilaf Recipe

Garlic Lovers' Pot Roast and Real-Deal Rice Pilaf

Emeril Lagasse

Recipe courtesy

Show: Emeril LiveEpisode: There's a Chef in My Family

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

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  • on October 22, 2011

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    The best pot roast I have ever made in 34 years of marriage and cooking! It was easy to do, the flavor of the roast was amazing, moist and tender. The only thing I did different was to use beef stock (because I had some in the fridge in place of the water. I made a gravy out of the liquid that was sooooo full of flavor. YUMMMM! I highly recommend you try this recipe!

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  • on May 21, 2010

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    This is really good pot roast. I don't have a dutch oven so I just cooked it on the stove top instead and it turned out great. With the left overs I sauteed some onions and garlic then mixed the whole thing with some sour cream. I put it on top of egg noodles and had the best steak tips and noodles I can remember having. This is the only way I'll made pot roast now just because of the second meal :

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  • on December 13, 2009

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    This is the only way I make a pot roast now. worth trying

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  • on February 19, 2009

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    I made this for my husband and he loved it! I did use the red wine and also threw in a few small potatoes as well. I will definitely be making this again!

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  • on July 24, 2008

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    Love what the garlic does when you put the slices inside the meat! I definitely recommend putting some red wine (I used Shirazin with the water. It adds so much depth. I also added toasted slivered almonds into the pilaf (along with the scallions and peas because I love the crunch it gives. All in all, a great dinner.

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  • on May 31, 2008

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    I didn't make the roast, cause I made another one of Emeril's recipes for garlic roast, but I was dying to try the rice. I just wanted to see if it would work in the oven. Never tried baking rice before. I could not believe how good it was. Didn't bother with the peas or the scallions at the end, but I'm sure they would only make it better. This is going in my "go-to" file! Love it!

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  • on May 01, 2008

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    Recipe is so easy and really good but I cooked it in a crockpot rather than oven.

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  • on March 04, 2008

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    I have made this several times and everyone in my family love it! I omit the celery since nobody likes cooked celery in my family and I substitute the wine for water. The key to this recipe is to cook it long enough! If you don't, that is when the meat will be tough instead of tender.

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  • on February 10, 2008

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    This was pretty good, but not the best pot roast I have ever had. The rice was excellent, but my husband prefers mashed potatoes with his pot roast, which after trying it this way I have to agree with him. However I will use the rice recipe for other dishes, not sure if I will give the pot roast another shot.

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  • on January 23, 2008

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    It is sooooooo good. My boyfriend gave it a 10 right away. The meat came out extremely tender, and it was coming off very easily. I substituted the water with beef broth, in order to get as much flavor as possible. Other than that, I followed the directions. The garlic flavor was not overpowering the meat, and the rice was very good, it tasted very good with the gravy on top of it.

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