Emeril’s Pot Roast Recipe
- Cook Time: 25 Minutes
- Yield: 8 Servings
- A pot roast recipe that everyone will love.
Ingredients
- 6 lb boneless chuck roast
- 1 head garlic, cloves peeled and sliced in half if large
- 2 1/2 tsp salt
- 2 1/2 tsp freshly ground black pepper
- 4 tbsp vegetable oil
- 2 tsp Emeril’s® Original Essence
- 1/3 cup all-purpose flour
- 2 cup onions, chopped
- 1 1/2 qt Organic Beef Stock
- 1/4 cup red wine
- 1/4 cup tomato paste
- 2 bay leaves
- 2 lb red potatoes, peeled and quartered
- 1 cup celery
Directions
- Preheat the oven to 300 degrees. With a small, sharp knife make 1 1/2-inch-deep slits around the outside of the roast(s). Insert the cloves of garlic into the slits. Rub the roast(s) with the salt and black pepper on all sides.
- Add 2 tablespoons oil to large Dutch oven or other heavy, wide pot and heat on high.
- Add the roast(s) and sear on all sides, about 4 minutes per side.
- Remove the meat from the pan and sprinkle with Emeril’s Original Essence on all sides.
- Reduce the heat to medium-high and add the remaining 2 tablespoons oil and the flour; cook, stirring constantly, until chocolate brown in color, about 5 minutes.
- Add the onions, celery and carrots, and cook until the vegetables begin to soften, about 5 minutes. Add the beef stock, red wine, tomato paste and bay leaves; stir to blend.
- Return the roast(s) to the pan and top with the potatoes. Cover and cook in the oven for 3 to 4 hours, depending on how tender you prefer your meat.
- Remove the pot from the oven and remove the meat and potatoes; set aside.
- Place the pot on the stove over medium-high heat and cook until the gravy is reduced slightly and begins to thicken, about 10 minutes. Remove the bay leaves.
- Puree the gravy with an immersion blender or in batches in a bar blender.
- Slice the meat and cut the potatoes into bite-sized pieces; return to the pot with the gravy. Serve warm.
