Emeril's Pot Roast

Recipe Courtesy of Emeril Lagasse

Show: Emeril LiveEpisode: First Snow

Rated: 5 stars out of 5Rate itRead users' reviews (56)

RECIPE
COMMENTS & REVIEWS(56)

Cook Time:
--
Level:
Easy
Yield:
10 to 12 servings

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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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Comments & Reviews

recipe Emeril's Pot Roast
Nicholas Birmingham, AL 10-25-2009
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Perfection!
Rated: 5 stars out of 5

I followed the recipe, with only a few variations. First, I did not have a Dutch oven, so I used a roasting pan (with lid). ... For the veggies, I used maybe 1.5 lb potatoes, and subtracted some of the other items. As far as cooking times goes, I followed one reviewer's directions: 1.5 hours initially for roast, then an additional 1.0 hour for the vegetables. Result: Perfection!Read more
recipe Emeril's Pot Roast
Michael Lilbourn, MO 01-10-2009
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Hit the nail on the head!
Rated: 5 stars out of 5

growing up most Sundays when we came home from church there was a pot roast in the oven for Sunday dinner with the family. ... The smell alone is one of my favorite sense memories. I came across this recipe which was pretty traditionally like the one we made growing up. The changes were adding the garlic cloves to the meat and using beef broth instead of water. These are great additions to the way I have always made pot roast and are permanent in my recipe now. I would suggest this for anyone who is looking for a no hassle comfort food meal that fills the whole house with a great aroma. Kudos to Emeril!Read more
recipe Emeril's Pot Roast
Heather Edmond, OK 02-17-2008
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Yum!
Rated: 5 stars out of 5

Great recipe!
recipe Emeril's Pot Roast
Anonymous 01-30-2008
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good cooking
Rated: 4 stars out of 5

i think your pot roast is delicous. I tried it my self and it was amazing.
recipe Emeril's Pot Roast
Bridget Aston, PA 09-04-2007
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delicious
Rated: 5 stars out of 5

It was great I just suggest checking on the liquid you may need some more
recipe Emeril's Pot Roast
Michelle Waianae, HI 06-02-2007
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Simple perfection at its best!
Rated: 5 stars out of 5

I have tried this recipe numerous times as well as even adding my own cooking methods into this recipe. Either way, the meat... comes out with a wonderful sear and aroma and the interior of the meat has SO much flavor and has NEVER cooked up dry on me. On top of that, the vegetables came out well seasoned and still maintained some crisp to their exterior. If you are looking for the perfect pot roast recipe to entertain your friends, family, or co-workers with, this recipe is most certainly a winner! :)Read more