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Emeril's Pot Roast Recipe

Emeril's Pot Roast

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (63)

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Average Rating:

Total Reviews: 63

Showing 51-60 of 63

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  • on April 02, 2005

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    It was a beautifully simple recipe and so tender it could be cut with a fork

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  • on January 29, 2005

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    I think slow-cooking is the only way to go with roasts. This recipe furthur demonstrates the need to slowly cook the roast until it falls apart on your plate....YUM!!!!

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  • on January 08, 2005

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    This turned out wonderful. I had invited company for dinner and they all enjoyed it. The roast was so moist it practically fell apart.

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  • on January 06, 2005

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    This is wonderful! I take it a step further and add a cup of good red wine mid-way through cooking. Also, I have begun using a "house seasoning" of garlic, salt and pepper in lieu of stuffing the roast with 10 cloves of garlic for a simpler, yet equally tasty version. I love the addition of parsnips to the mix of veggies. One of Emeril's easiest and best!

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  • on January 01, 2005

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    Very easy recipe. I altered it with the spices that I like to use but a great way to make a pot roast!

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  • on December 16, 2004

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    Excellent combination of vegetables and broth makes this an excellent one pot meal.

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  • on November 14, 2004

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    its very good, and its so easy that I made it and im only 12

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  • on November 03, 2004

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    I use this recipe with what ever root vegetables I have. It is my husband's favourite winter meal.

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  • on October 26, 2004

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    I have made this several times now and it is the best pot roast we have ever had. It is my husbands favourite winter supper.

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  • on October 14, 2004

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    I substituted only the vegtables, my husband won't eat, I never knew pot roast could taste so wonderful!!! Definetly a keeper!!

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