Emeril's Pot Roast Recipe #17785
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.
by Mysterygirl
5¼ hours | 10 min prep
SERVES 10 -12
- 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
- Preheat the oven to 325 degrees.
- 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& pepper.
- Heat a large skillet over medium heat.
- When the pan is hot, sear the roast on all sides, about 3-4 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.
- Place the vegetables around the roast and cover.
- Cook for an 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 4-6 minutes.
- Season with salt and pepper.
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5 stars