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Garlic-Studded Pot Roast Recipe

Garlic-Studded Pot Roast

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (76)

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Average Rating:

Total Reviews: 76

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  • on February 11, 2013

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    I love this pot roast. The meat comes out so tender and it tastes great. I don't use as many cloves of garlic and sometimes I put it in the oven to finish cooking (325. If we have leftovers I shred up the roast and freeze it for beef tacos another day. I also use leftover meat to make breakfast burritos with serrano chili, tomatoes, onion and eggs wrapped in warm flour tortillas.
    Also try using Emerils seasoning with the salt and pepper at the beginning - it just gets better.

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  • on November 28, 2012

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    This recipe is a keeper and a new family favorite. Doubled the broth with some beef stock and cooked down and thickened to make brown sauce; served with whipped potatoes and veggies in recipe for the side. Yum. Mind that at least in my family, the veggies are for 2.

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  • on September 11, 2012

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    So goood! I agree with the person who said to double the sauce. I added water every time I turned the meat. Great dish!!!!

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  • on March 04, 2012

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    I made this recipe many many times and alway turned our great.

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  • on February 13, 2012

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    Phenomenal, extraordinary. Thank You Emeril for such a great recipe!
    It was just delish!

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  • on October 17, 2011

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    I have made this recipe a lot. Everyone loves it.
    Only thing I do different is I double the sauce recipe. Never seems to be enough for everyone to dip their bread in or put over the meat (not that it needs it!

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  • on August 28, 2011

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    This was so easy and by far, the best tasting pot roast I have ever made! I will make this more often!

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  • on June 12, 2011

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    Easy & very tasty. Nothing fancy, just old fashioned roast. I liked it also because you didnt need a ton of ingredients.

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  • on May 01, 2011

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    This roast is my favourite, easy and delichous. Thanks

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  • on March 26, 2011

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    My family loves this. It is worth making.

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