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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

Source: The Martha Stewart Show, February Winter 2009


  • 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)


  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 Add a comment

  • Natcookie
    20 OCT, 2015
    Super delish and easy to make. It does have quite a powerful garlic taste which surprised me - but it's yummy! I also added mushrooms as another review suggested.
  • 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.
  • MS11222791
    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!