Emeril's Pot Roast
Ingredients
- 4 lb beef chuck pot roast
- 10 clove fresh garlic, peeled
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 4 cup beef stock
- 0.8 lb small new potatoes, quartered
- 2 whole medium onions, peeled and quartered
- 0.8 lb baby carrots, peeled
- 0.8 lb baby turnips
- 0.8 lb baby parsnips, peeled
- 0.3 cup all-purpose flour
- 0.5 cup water
Instructions
- 1
Preheat the oven to 325°F.
- 2
Make 10 small slits throughout the roast and stuff a garlic clove into each slit. Rub the entire roast with olive oil and season generously with salt and pepper.
- 3
Heat a large skillet over medium-high heat. Sear the roast on all sides until well browned, about 3 to 4 minutes per side.
- 4
Transfer the roast to a Dutch oven. Add the beef stock, cover tightly, and place in the oven. Cook for 4 hours.
- 5
Toss the potatoes, onions, carrots, turnips, and parsnips with olive oil. Season with salt and pepper.
- 6
Add the vegetables around the roast, cover, and cook for 1 additional hour until vegetables are tender.
- 7
Remove the roast from the oven and arrange on a serving platter, reserving the cooking liquid.
- 8
In a saucepan, bring the reserved cooking liquid to a simmer. Whisk the flour and water together, then whisk this slurry into the simmering liquid. Cook for 4 to 6 minutes until thickened. Season with salt and pepper. Serve as gravy alongside the pot roast.