6 Reviews of Emeril's Pot Roast

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.

From: Melany *

On Apr 27, 2003

Great pot roast! I didn't have the ingredients for my usual roast, but this came out moist and tasty. The only thing I changed was using a three lb roast (three hour cooking time), and only put half a clove in the ten slits. Thanks for the recipe!

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: jackieblue

On Jan 4, 2006

This was good old fashioned pot roast. I used a 3-pound roast but almost all the veggies. I cooked a total of 3 hours adding the veggies for the last 1 hour and 15 minutes. The gravy came out very nicely. This is a "like-Grandma-used-to-make" type of recipe. I would use this again as a base, but (as Emeril would say) kick it up a notch with a bunch of seasonings and maybe more onion. I might leave out the turnips but the parsnips were divine. Thanks MG!

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.