Emeril's Pot Roast

Ingredients

• 1 (5 lb)  chuck roast

• 10 cloves garlic, peeled
• olive oil
• salt
• freshly ground black pepper
• 4 cups beef stock
• 3/4 lb potato, quartered
• 2 medium onions, peeled and quartered
• 3/4 lb carrot, peeled
• 3/4 lb turnip, peeled
• 3/4 lb parsnip, peeled
• 1/4 cup flour
• 1/2 cup water

Directions

1. 1

   Preheat the oven to 325 degrees.

2. 2

   Make 10 slits throughout the roast.

3. 3

   Stuff a clove of garlic in each slit.

4. 4

   Rub the entire roast with the olive oil.

5. 5

   Season with salt& pepper.

6. 6

   Heat a large skillet over medium heat.

7. 7

   When the pan is hot, sear the roast on all sides, about 3-4 minutes.

8. 8

   Remove from the pan and place the roast in a dutch oven with a cover.

9. 9

   Add the stock and cover.

10. 10

    Place in the oven and cook for 4 hours.

11. 11

    Place the vegetables around the roast and cover.

12. 12

    Cook for an additional hour.

13. 13

    Remove the roast from the oven and arrange on a serving platter, reserving the liquid.

14. 14

    Whisk the flour and water together.

15. 15

    Pour the reserved liquid and grime into a saucepan and bring to a simmer.

16. 16

    Whisk the flour mixture into the reserved liquid.

17. 17

    Bring the liquid back to a simmer and cook for 4-6 minutes.

18. 18

    Season with salt and pepper.