Best 2 Garlic Studded Pot Roast Recipes

Garlic studded pot roast is a classic comfort food that is perfect for a cold winter night. This hearty and flavorful dish is made with a chuck roast that is rubbed with garlic, herbs, and spices, then seared and braised until fall-apart tender. Served with a side of mashed potatoes or rice, garlic studded pot roast is sure to please even the pickiest of eaters. In this article, we will take you through the steps of making this delicious dish, offering tips for choosing the best roast, preparing the garlic and herb rub, and braising the roast to perfection. We will also provide suggestions for side dishes that will complement the pot roast perfectly.

Here are our top 2 tried and tested recipes!

GARLIC-STUDDED POT ROAST

Garlic-Studded Pot Roast image

Provided by Emeril Lagasse

Categories main-dish

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 (3 to 3 1/2-pound) boneless beef chuck roast
10 to 12 large cloves garlic, peeled and cut in 1/2 lengthwise
2 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
3/4 cup water, plus more if necessary
Fresh chopped thyme leaves and parsley, for garnish
Fresh chopped thyme leaves and parsley, for garnish
Roasted Vegetables, recipe follows
2 turnips, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
12 red pearl onions
2 beets, cut into 1-inch pieces
Extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.
Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
Preheat oven to 450 degrees F.
Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.

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.

Tips:

Sear the meat before braising to develop flavor and color.
Use a Dutch oven or other heavy pot with a tight-fitting lid.
Add plenty of liquid to the pot, such as broth, wine, or beer.
Season the pot roast generously with salt, pepper, and other spices.
Add vegetables to the pot roast for a more flavorful and nutritious meal.
Cook the pot roast on low heat for a long period of time, until the meat is fall-apart tender.
Serve the pot roast with mashed potatoes, rice, or noodles.

Conclusion:

Pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. With a few simple tips, you can make a pot roast that is fall-apart tender and bursting with flavor. So next time you're looking for a hearty and satisfying meal, give pot roast a try.