Best 3 Emerils Garlic Studded Pot Roast Recipes

Emeril's Garlic Studded Pot Roast is a classic comfort food dish with rich flavors that will tantalize your taste buds. This hearty and flavorful roast is not only easy to make but also relatively quick to prepare, perfect for busy weeknight dinners. The combination of garlic, herbs, and spices creates a savory and aromatic dish that will fill your home with delicious aromas. The tender and juicy pot roast, cooked to perfection in a flavorful broth, is sure to be a hit with family and friends.

Here are our top 3 tried and tested recipes!

GARLIC LOVER'S POT ROAST

Garlic Lover's Pot Roast image

This all-American Garlic Lover's Pot Roast recipe is courtesy of Emeril Lagasse. Pair it with Emeril's creamy Mashed Potatoes for a complete meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 9

Ingredients

1 (3-pound) boneless beef chuck roast
10 cloves garlic, peeled and halved lengthwise
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 cup chopped onion
1 cup peeled and chopped carrots
1 cup chopped celery
Red wine (optional)

Steps:

Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible. Season with salt and pepper.
In a Dutch-oven, heat oil over high heat. Carefully add meat and sear on all sides until very well browned, 4 to 6 minutes per side. Add onion, carrots, celery, and 2/3 cup water. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning 2 to 3 times. Add more water or wine, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. If done in the oven, the temperature should be 300 degrees, and the roast should cook for 3 to 3 1/2 hours until tender.
Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.

EMERIL'S GARLIC -STUDDED POT ROAST

Emeril's Garlic -Studded Pot Roast image

A very tender roast with lots of flavor; lots of garlic flavor! A recipe by Emeril Lagasse, this recipe is courtesy of the Food Network, with a little bit of changes made to the original. I found this while seaching for a recipe for my sirlion tip roast and wanted to share it. I served this with some warm buttered bread. I hope you enjoy it as much as we did.

Provided by TheDancingCook

Categories One Dish Meal

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

4 -5 lbs sirloin tip roast
10 cloves garlic, peeled and halved lengthwise,plus
4 -6 cloves garlic, peeled
1 tablespoon Emeril's Original Essence
1 1/4 teaspoons ground black pepper
1 1/4 teaspoons salt
2 cups dry red wine
1/2 lb baby carrots
2 celery ribs, trimmed and cut in thirds
2 medium yellow onions, cut and quartered
1 1/2 lbs white potatoes, peeled and quartered
4 tablespoons vegetable oil
2 cans low sodium beef broth
1 1/2-2 cups water, divided
1 cup tomato juice
2 bay leaves

Steps:

Make 30 (1 1/2inch deep) slits around outside of roast.
Insert half of the garlic into the slits.
Rub meat with Esscence, pepper and salt.
Preheat oven to 400 degrees.
On stovetop, in a large OVEN-FRIENDLY dutch oven or roasting pan, brown roast in oil (all 4 sides, about 4 minutes each side); remove from pan.
Add red wine to pan; scrape up any brown bits with a wooden spoon.
Whisk together tomato juice and 1 cup water; add to wine in pan and cook for 2 minutes; remove and reserve.
Place carrots, celery flat on bottom of pan; place bay leaves on those veggies and top with onions, potatoes and the rest of garlic, creating a nest for the roast.
Place roast on top of nest; add reserved liquid mixture and 2 cans of beef broth.
Cover and bake for 1 1/2 hours.
Uncover, baste and lower heat to 350 degrees.
Recover and cook another 2 to 2 1/2 hours, basting each hour in between and add additional water as needed, if liquids become too thick.
Remove; baste and let rest for 15 minutes before carving and serving.

EMERIL'S POT ROAST

Emeril's Pot Roast image

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.

Provided by Mysterygirl

Categories Stew

Time 5h10m

Yield 10-12 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Tips:

Use a Dutch oven or other heavy pot with a tight-fitting lid. This will help to keep the roast moist and flavorful.
Sear the roast on all sides before braising. This will help to develop a rich, brown crust and lock in the juices.
Use a variety of vegetables in your braising liquid. This will add flavor and nutrients to the roast.
Braise the roast on low heat for several hours. This will allow the meat to become tender and fall apart.
Serve the roast with a flavorful sauce made from the braising liquid.
Leftover pot roast can be used to make sandwiches, tacos, or soup.

Conclusion:

Emeril's Garlic-Studded Pot Roast is a classic comfort food dish that is perfect for a cold winter day. The roast is braised in a flavorful liquid until it is fall-apart tender, and the garlic cloves add a delicious depth of flavor. Serve the roast with mashed potatoes, roasted vegetables, or a simple salad for a complete meal.