Garlic-Studded Pot Roast

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awesome! great taste!

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BEST POT ROAST! Made many times and always get great reviews! I double the sauce recipe because everyone loves to dip their bread in it or put over the meat (not that the meat needs it.
Must keep recipe!

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Excellent recipe, however I find a discrepancy and would like clarification. Ingredients call for 1T + 1 1/2 tsp Essence. The directions call for using only 1T Essence. Which is correct? For those using a smaller portion of roast, suggest adjusting cooking time accordingly.

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awsome so good .served it with rice and crusty bread. the longer you cook it the more tender it gets. the flavor is so good. didn't see where to put the potatoes exactly so i added them to the last hour of cooking. there were 7 people eating and most went back for seconds or thirds .there is still enough for my husband and i to take some for lunch on bread with mayo tomorrow. yumm!

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E. You hit the Long Ball!!! BAM!
The kids(2 of them, youngate better than half of it, and most of the vegies. They want it again and soon. Feel the love.
Thank you.

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Very tasty, nice gravy, moist, wonderful left overs

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I have a 2 pound sirloin tip. How do I modify the cooking time??

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This roast is fantastic. I have been making it for over 5 years. Each time I make it I follow the recipe exactly with the exception of the roast itself. I have switched out the different types of roasts and they all have been very tender and moist. I baste the roast approx every 30 minutes throughout the cooking time. The carrots are the best tasting carrots from a roast I have ever had and the new potatoes soak up the liquid and taste incredible. As with any recipe, you need to adjust your cooking temp and time based on your oven. Basting regularly is just common sense.

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I love to cook and can pull recipes together off the top of my head. I decided to follow this recipe from start to finish......wondering how these ingredients could possibly pull off a moist roast...

It cooked way too quick. I pulled it out of the 400 degree cooking time in an hour. The roast only lasted about 20 minutes in the 350 degree range before it was done. Waited 15 minutes to cut through the leather that is the roast. Horrible...dry...disgusting mess. A nasty taste... The garlic was fine, but the rest of it was.....a juvenile and insulting mess. Yuck.

I registed to warn you - DO NOT TRY THIS HORRIBLE RECIPE....SAVE YOUR TIME AND EFFORT!!!!!!!!!!!!!!

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I have made this several times for my family and everyone swoons from the amazing aromas coming out of the kitchen! As with ANYTHING Emeril, if there is garlic in the title, get ready for an explosion of garlic flavor!!!!! When he says garlic, he MEANS garlic!! In my household, that is a good thing! Oven temperatures can vary so much--especially when it comes to long roasting times, but I have found that when done right, the garlic in the meat will have practically melted into it! In order to get that sought after sweet roasted garlic flavor instead of an acrid one, be absolutely sure that you are using a non-reactive roasting pan or dutch oven. And DEFINITELY be sure that if you cover the pot/pan with foil instead of a lid, that you put a layer of parchment on first to keep the foil from reacting with the garlic and onions. Perhaps that is why some people had such undesirable results.

Regarding low moisture levels, I also always add about 1/2 cup more of each of the liquids in order to keep a decent level of liquid in the pot at all times. For my oven temps, that seems to be a terrific solution to the potential problem of having a dry mass sitting on burned veggies instead of a hunk of juicy meat on delectable veggies! In the last hour, it will start to cook down to the exact level one would want so that you have plenty of rich, thick sauce to drizzle over your meat and veggies.

Oh, and just because Emeril suggests that particular cut of meat doesn't mean you can't use another. I have used just about every variety of "roast" available at the supermarket. As long as it roasts/braises for several hours, it will be just as tender and flavorful as a more expensive cut!