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Emeril's Pot Roast
RECIPE BY: Mysterygirl
We adore this roast. The next day throw the meat, vegetables & gravy into a pot. Add a can of beef broth simmer. Thicken to a desired consistency and you have a wonderful stew the next day.
Posted on: Jan 22, 2002
Ingredients
Directions
1
Preheat the oven to 325 degrees.2
Make 10 slits throughout the roast.3
Stuff a clove of garlic in each slit.4
Rub the entire roast with the olive oil.5
Season with salt& pepper.6
Heat a large skillet over medium heat.7
When the pan is hot, sear the roast on all sides, about 3-4 minutes.8
Remove from the pan and place the roast in a dutch oven with a cover.9
Add the stock and cover.10
Place in the oven and cook for 4 hours.11
Place the vegetables around the roast and cover.12
Cook for an additional hour.13
Remove the roast from the oven and arrange on a serving platter, reserving the liquid.14
Whisk the flour and water together.15
Pour the reserved liquid and grime into a saucepan and bring to a simmer.16
Whisk the flour mixture into the reserved liquid.17
Bring the liquid back to a simmer and cook for 4-6 minutes.18
Season with salt and pepper.
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Featured Reviews for This Recipe
From: Baimeefish
On Aug 1, 2007
I left out some of the veggies because I didn't have them on hand, but this is a great recipe. I've made it several times now.
From: Chef #301220
On Mar 12, 2006
This was the most wonderful Roast I have ever eaten. Very tender and moist. Simple to cook and delicious to eat.
From: Terri F.
On Nov 1, 2004
This is probably the best pot roast I've ever made. I used a 2.5 pound roast, cut the slits and used 8 cloves of garlic, and didn't put the parsnips in because I don't care for them. I adjusted the other ingredients accordingly, due to the size of the roast, but used all of the beef broth. After 2.5 hours of cooking, I added the veggies and cooked another hour. The smell while this was cooking was divine!! We loved the flavor the garlic cloves gave to the meat. I am happy to say there are enough left-overs for my lunch tomorrow! Thanks, MG!
From: cyndar
On Nov 17, 2002
BAMM!!! This was a winner in my house. The only things I strayed from was the parsnips (had none), added a couple bay leaves, garlic cloves (had none, used garlic powder) and instead of flour for gravy I used "Carne Guisada Season" by Fiesta Company out of San Atoneo, TX. It gave it a nice kick.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (499g) Recipe makes 10 servings |
||
| Calories 685 | ||
| Calories from Fat 404 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.9g | 69% | |
| Saturated Fat 18.1g | 90% | |
| Monounsaturated Fat 19.0g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 156mg | 52% | |
| Sodium 500mg | 20% | |
| Potassium 1236mg | 35% | |
| Total Carbohydrate 23.2g | 7% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 5.7g | ||
| Protein 45.2g | 90% | |
| Vitamin A 5738mcg | 114% | |
| Vitamin B6 1.1mg | 57% | |
| Vitamin B12 7.0mcg | 115% | |
| Vitamin C 24mg | 40% | |
| Vitamin E 0mcg | 0% | |
| Calcium 70mg | 7% | |
| Iron 5mg | 32% | |
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