Good Morning America Recipes

Emeril's Simple Braised Pot Roast with Vegetables

A Simple Weeknight Dinner

Share
Copy
Chef prepares dish from his book, "Sizzling Skillets and Other One-Pot Wonders."
|
Servings:4-6
Difficulty: Easy
Cook Time: min

This simple and easy pot roast is the perfect cold-weather dinner meal.

Ingredients

  • 4 pounds boneless beef chuck roast
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 2 tablespoons minced garlic
  • 2 teaspoons minced fresh rosemary leaves
  • 2 tablespoons vegetable oil
  • 2 cups beef stock or canned low- sodium beef broth, plus more as needed
  • One 12-ounce can cola soda
  • 1 tablespoon tomato paste
  • 2 medium onions, peeled and cut into 2- inch chunks
  • 2 large Idaho potatoes, peeled and cut into 2- inch chunks
  • 2 medium parsnips, peeled and cut into 2- inch chunks
  • 2 medium carrots, peeled and cut on the bias into 2- inch chunks
  • 3 celery ribs, cut on the bias into 2- inch chunks
  • 2 1/2 tablespoons all- purpose flour
  • Cooking Directions

    Preheat the oven to 325??F.

    Season the roast well on all sides with the pepper and 2 teaspoons of the salt. Combine the garlic, rosemary, and remaining 2 teaspoons salt on a cutting board and use the side of a knife to mash them into a paste. Using a small paring knife, make thin slits on all sides of the roast, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all the paste.

    Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until

    very well browned on all sides, 10 to 12 minutes total. Add the stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should reach about halfway up the sides of the roast; add a little more stock or water if needed. Cover the Dutch oven, place in the oven, and roast for 2 hours, turning the meat after 1 hour and adding extra water if necessary to keep the liquid level at about one- third of the way up the sides of the roast. Add the vegetables, making sure they are completely submerged in the liquid, and continue to cook, covered, until the roast is fork- tender and the vegetables are tender, about 11/2 hours longer.

    Remove the roast from the oven and carefully transfer the meat to a serving platter. Cover loosely to keep warm. Remove the vegetables with a slotted spoon, set aside in a bowl, and cover to keep warm.

    Skim off as much of the fat from the surface of the cooking liquid as possible and discard all but 2 tablespoons of the fat. Transfer the reserved skimmed fat to a small heatproof bowl and stir in the flour to make a smooth paste. Add 1/2 cup of the hot braising liquid to the bowl and whisk to combine.

    Slowly whisk this mixture into the liquid remaining in the Dutch oven, then place the pan over high heat on the stovetop. Cook, whisking frequently, until the mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust the seasoning if necessary.

    Slice the roast and serve with the hot gravy and vegetables.

    Recipe courtesy Emeril Lagasse, from Sizzling Skillets and Other One Pot Wonders, HarperCollins Publisher, New York, 2011, copyright MSLO, Inc., all rights reserved

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: roast, pepper, broth, potatoes

    Course: Main Course


    Other Recipes That You Might Like
    Coolhaus' Maple Bacon Hot Chocolate
    A New Take on a Cold-Weather Classic
    Emmitt Smith's Smoked Baby Back Ribs
    Emmitt Smith Grills Up Some Barbecue Delights
    Michael Symon's Pork Chili
    Try This Tailgating Favorites
    Carla Hall's Pot Roast
    Simple Comfort Food
    Emeril's Garlic-Studded Pot Roast
    A Kicked-Up Version of a Traditional Family Favorite
    Emeril's Chicken in the Pot
    An Easy Chicken Dinner
    GMA Recipe: Pot Roast & Brie Sandwich
    A Sandwich Was Born Out of a Failed Breakfast Dish
    Emeril's Brined, Herb-Roasted Turkey
    Emeril Lagasse's Special Thanksgiving Recipe
    Emeril's Broccoli and Gruyere Cheese Soup
    Try Emeril's Soups for the Season
    Recipe: Emeril's Braised Chicken Thighs
    A Simple, Delicious Family Meal
     
    Foodspotting
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    PHOTO: Karen Pickus apple crisp is shown here.
    Karen's Apple Crisp Crunch Check out "GMA's" chef/food stylist's sweet apple dessert.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    More Ways To Get GMA
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS