Emeril's Pot Roast

Emeril Lagasse

Recipe Courtesy of Emeril Lagasse

Show: Emeril LiveEpisode: First Snow

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 59 Reviews
Total Time:
--
Yield:
10 to 12 servings
Level:
Easy
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Ingredients

  • 1 (3 to 5 pound )Beef Goose Neck Tender Roast or chuck pot roast
  • 10 cloves of fresh garlic, peeled
  • Drizzle of olive oil
  • Salt
  • Freshly ground black pepper
  • 4 cups beef stock
  • 3/4 pound small new or red potatoes, quartered
  • 2 medium onions, peeled and quartered
  • 3/4 pound baby carrots, peeled
  • 3/4 pound baby turnips
  • 3/4 pound baby parsnips, peeled
  • 1/4 cup flour
  • 1/2 cup water

Directions

Preheat the oven to 325 degrees F. 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 and pepper. Heat a large skillet, over medium heat. When the pan is hot, sear the roast on all sides, about 3 to 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. In a mixing bowl, toss the vegetables with olive oil. Season with salt and pepper. Place the vegetables around the roast and cover. Cook for 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 to 6 minutes. Season with salt and pepper. Serve with the pot roast

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Newest Ratings and Reviews

Read all 59 reviews

  • on January 04, 2012

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    Delicious, flavorful, and tender, a big hit with the family! I followed other reviewers' advice and used half stock/half red wine, and cut the total cooking time by an hour. Thanks for the great recipe!

    people found this review Helpful.
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  • on December 31, 2011

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    I just made this roast. it is awesome Happy New year!

    people found this review Helpful.
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  • on October 09, 2011

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    Melt-in-your-mouth tender meat with comfort-food gravy and vegetables. Wonderful for a cool fall day. For those looking for more flavor; try a 50/50 beef stock/red wine blend for the liquid.

    people found this review Helpful.
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