Garlic Lover's Pot Roast

76 Ratings
  • 5 9
  • 4 8
  • 3 40
  • 2 14
  • 1 5

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.

The Martha Stewart Show, February Winter 2009, The Martha Stewart Show, Episode 4089

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Read the full recipe after the video.

Recipe Summary

Servings:
8
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Ingredients

Directions

  • 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.

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  • 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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Reviews (21)

76 Ratings
  • 5 9
  • 4 8
  • 3 40
  • 2 14
  • 1 5
Martha Stewart Member
01/07/2018
I have cooked it both on the stove and in the oven. When it's cold out, it's nice to cook in the oven. Every time I have made this everyone loves it. Smells so good! I use red wine no water.
Martha Stewart Member
10/20/2015
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.
Martha Stewart Member
01/28/2011
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!
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Martha Stewart Member
10/25/2010
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.
Martha Stewart Member
07/22/2010
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!
Martha Stewart Member
04/15/2010
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!
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Martha Stewart Member
01/03/2010
Oh! I also add mushrooms, about one pound shortly before serving. Delish!!!
Martha Stewart Member
03/15/2009
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.
Martha Stewart Member
03/09/2009
We loved it. We did it in a slow cooker and came out great.
Martha Stewart Member
02/21/2009
This is a great, easy,and tasty roast, my family loved it.
Martha Stewart Member
02/18/2009
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!
Martha Stewart Member
02/17/2009
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
Martha Stewart Member
02/17/2009
On the show, I believe Emeril said to set the oven to 350 degrees
Martha Stewart Member
02/16/2009
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.
Martha Stewart Member
02/16/2009
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!
Martha Stewart Member
02/16/2009
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!!
Martha Stewart Member
02/16/2009
To bnsrvnt - I saw this on her show today. Emeril said 350.... Good Luck!
Martha Stewart Member
02/16/2009
If cooked in the oven does it still need to be turned? Also, if I add cubed potatoes should I add more liquid?
Martha Stewart Member
02/16/2009
What temperature would you set the oven too?
Martha Stewart Member
02/16/2009
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!
Martha Stewart Member
02/16/2009
Does anyone know how to convert this to a slow cooker version?
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