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Garlic Lover's Pot Roast

This all-American recipe of pot roast is courtesy of Emeril Lagasse. Pair it with Emeril's creamy Mashed Potatoes for a complete meal.

  • Servings: 8
Garlic Lover's Pot Roast

Source: The Martha Stewart Show, February Winter 2009

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)

Directions

  1. 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.

  2. 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.

  3. Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.

Reviews (19)

  • mntakizawasoper 28 Jan, 2011

    The best pot roast I've ever made. As a stay-at-home momwithtwo little girls, I love the fast prep and easy cooking, and it is absolutely delicious! I use cabernet and let the water come from the veggies... Comes out perfect every time!

  • Mkrobinson 25 Oct, 2010

    Made this tonight but with regular mash potatoes. Used Cab instead of water and kept adding along the way. Also added a couple tablespoons of brown sugar. Turned out great. The way it makes your kitchen smell is amazing. Love all things slow cooked.

  • bigfatcook 22 Jul, 2010

    wow...that's a pretty unhealthy mashed potatoes.

    I use 2% milk half and half instead of the cream. for every large russet potato, I use 1 tsp of vegetable spread. That way, if you want to add some cheese to it, it's not over the top in calories and fat. I add whatever leftover cheese I have on hand - quarter cup for every 1 large russet potato.. I boil the potatoes in chicken stock, or simply add half a stock cube into my water. really adds flavour!

  • amybishopcole 15 Apr, 2010

    I have made this several times and every time my husband always wants me to make it again. This is the only pot roast he likes now. Perfect every time!

  • katymorton 3 Jan, 2010

    Oh! I also add mushrooms, about one pound shortly before serving. Delish!!!

  • littlebeemama 15 Mar, 2009

    This was a wondreful and easy recipe. The directions mention 20 cloves of garlic and the ingredients list 10 cloves of garlic. I used 12 and it was perfect. Also, I used wine instrad of water and doubled the volume.

  • Delwin 9 Mar, 2009

    We loved it. We did it in a slow cooker and came out great.

  • VelinaS 21 Feb, 2009

    This is a great, easy,and tasty roast, my family loved it.

  • debboston 18 Feb, 2009

    I don't believe you need to completely cover the roast in the crock pot. Let us know how it turns out, though, because that's my preferred method of doing roasts!

  • rdk0919 17 Feb, 2009

    I made the pot roast w/mashed potatoes for dinner tonight and my family commented that it was not only delicous but very June Cleaver like. I corrected them, not June but Emeril

  • c_bear 17 Feb, 2009

    On the show, I believe Emeril said to set the oven to 350 degrees

  • GabrieleRdB 16 Feb, 2009

    This is very much the way my mother made pot roast for Sunday dinner. She always did it on the stove. I remember, as a child, peeling and cutting up carrots. According to the dhow today, it can be done either way.

  • acfisch 16 Feb, 2009

    I finished mine in the oven and it's now resting waiting to be eaten. I did turn mine, only because it looked like the top was drying out while the bottom was soaking in the liquid. I'll let you know how it turns out!

  • randysgirl3065 16 Feb, 2009

    Why doesn't the recipe mention moving it to the oven? I missed the part of the show that mentioned that and have been cooking this according to the recipe on the stove top for 1 1/2 hrs. Moving to the oven now for the rest of the time...hope it turns out alright....SO DOES MY HUSBAND!...LOL!!

  • karenburan 16 Feb, 2009

    To bnsrvnt - I saw this on her show today. Emeril said 350.... Good Luck!

  • MARYGPARKS 16 Feb, 2009

    If cooked in the oven does it still need to be turned? Also, if I add cubed potatoes should I add more liquid?

  • bnsrvnt 16 Feb, 2009

    What temperature would you set the oven too?

  • Bonnie460 16 Feb, 2009

    Converting this recipe to a slow cooker is easy. Follow the directions but place the roast in the slow cooker. Add enough liquid to COVER the roast. You can try a combination of broth and water; more flavor! Cover and cook for 8-10 hours on low. No need to turn the roast as it is covered in water. Follow #3. Place juices in saucepan and reduce to concentrate flavor. Enjoy!

  • SOsborne 16 Feb, 2009

    Does anyone know how to convert this to a slow cooker version?

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