Good Morning America Recipes

Emeril's Garlic-Studded Pot Roast

A Kicked-Up Version of a Traditional Family Favorite

GMA Recipes Dinner
|
Servings:Over 8
Difficulty: Easy
Cook Time: min

Emeril Lagasse kicks up a traditional pot roast dinner. Try his garlic-studded pot roast with mashed potatoes, mashed sweet potatoes and his perfect rice.

Ingredients

  • 1 pot roast (or chuck roast, 4 to 5-pounds), netted or tied at 1-inch intervals
  • 10 cloves garlic, peeled and halved lengthwise
  • 1 tablespoon plus 1 1/2 teaspoons Emeril's Original Essence
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 8 large carrots, scrubbed
  • 4 stalks celery, trimmed and cut in half crosswise
  • 4 medium yellow onions, peeled and quartered
  • 3 large potatoes, peeled and cut into 2-inch wedges
  • 2 tablespoons vegetable oil
  • 3 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 cup beef stock, or canned low-sodium beef broth
  • 2 bay leaves
  • Cooking Directions

    With a small, sharp knife, make 30 1 1/2-inch deep slits around the outside of the roast. Insert the half cloves of garlic into the slits. Rub the roast with 1 tablespoon of the Essence, 1 teaspoon of the black pepper, and 1 teaspoon of the salt. Sprinkle lightly with the flour.

    Preheat the oven to 400 degrees F.

    Heat the oil in a large, heavy over medium-high heat. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan.

    In a large roasting pan or Dutch oven, lay the carrots and celery flat, alternating the vegetables. Lay the bay leaves on the vegetables. Scatter the onions and sweet potatoes over the bottom. (The vegetables will form a "nest" on which the roast will be placed.)

    In a mixing bowl, whisk together the tomato paste and 1 cup of water. Add the red wine and stock and mix well. Place the roast on top of the vegetables and add the liquid. Cover the roasting pan tightly with aluminum foil and bake for 1 1/2 hours.

    Uncover the pot roast, baste with the pan juices, and lower the heat to 350 degrees F. Cover the roast and continue cooking until the meat is completely tender and begins to fall apart, 2 to 2 1/2 hours, uncovering and basting each hour.

    Remove from the oven, uncover, and baste. Let rest for 15 minutes before carving. Serve each portion of the carved roast with onion quarters, new potatoes, one carrot, and one piece of celery. Spoon the pan juices over the meat and vegetables, and serve.

    Recipe Summary

    Main Ingredients: pot roast, garlic, beef broth

    Course: Dinner, Main Course


    Other Recipes That You Might Like
    Carla Hall's Pot Roast
    Simple Comfort Food
    Emeril's Prime Rib of Beef
    Emeril Lagasse's Holiday Feast
    GMA Recipe: Pot Roast & Brie Sandwich
    A Sandwich Was Born Out of a Failed Breakfast Dish
    Emeril's Chicken in the Pot
    An Easy Chicken Dinner
    Emeril's Garlic Schmeared Rosemary Roast Chicken
    Emeril Lagasse's Easy Crowd-Pleaser.
    Emeril's Stuffed Leg of Lamb
    New Orleans-style Stuffed Leg of Lamb with Garlic Wine Sauce
    Garlic Pork Roast in Hamilton Beach Slow Cooker
    Good Housekeeping Institute's Slow Cooker Recipes
     
    Latest Recipes on 'GMA'
    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