Emeril’s Pot Roast

A pot roast recipe that everyone will love.

  • Servings: 8
  • Cook Time: 25 Min
  • Main Ingredient: Pot Roast


  • 6 lb. boneless chuck roast ((or two 3-lb roasts))
  • 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 cups onions (chopped)
  • 1 1/2 qt. Emeril's® 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


Preheat the oven to 300°F. 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. Heat a large Dutch oven or other heavy, wide pot over high heat. Add 2 tablespoons oil and heat. Add the roast(s) and sear on all sides, about 4 minutes per side. Remove the meat from the pan and sprinkle with Essence on all sides. Reduce the heat to medium-high. Add the remaining 2 tablespoons oil and the flour and 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 and 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-size pieces; return to the pot with the gravy. Serve warm. Makes about 10 servings