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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By Jill Mount Laurel
Mount Laurel, NJ
on February 16, 2013
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I made this in the slow cooker instead of dutch oven. The potatoes and carrots took a little longer, like two and half hours, but the rest was fantastic. It smelled great and was very little work. Great recipe!
By susanfrn
grafton ma
on January 23, 2013
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This was excellent AND simple! Modifications: Roasted for 1.5 hours with 3 cups stock, 1.5-2 cups red wine. Added veggies (carrots, potatoes, parsnips, mushrooms, onions and ~1 cup each stock and wine, roasted 1.25 hours. Gravy as directed. Will absolutely make again...and again...and again...
By Creole Cuisine
Louisiana
on August 19, 2012
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My fiance' loves this recipe! Thabk you Emeril
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