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.
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)
- 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.
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