Emeril's Pot Roast
Source of Recipe
From "Emeril's Potluck: Comfort Food with a Kicked-Up Attitude"
Recipe Introduction
"Many of us have cherished memories of Sunday pot roast dinners...well, here's my version of this comfort food classic. It's a good, simple pot roast made just the way I like it�and I think you'll approve."
List of Ingredients
◦ Two 3-pound boneless chuck roasts
◦ 1 head garlic, cloves peeled and sliced in half if very large
◦ 2 � teaspoons salt
◦ 2 � teaspoons freshly ground black pepper
◦ 4 tablespoons vegetable oil
◦ 2 teaspoons Emeril's Original Essence
◦ � cup all-purpose flour
◦ 2 cups chopped onions
◦ 1 cup chopped celery
◦ 1 cup chopped carrots
◦ Three 14-ounce cans low-sodium beef broth
◦ � cup tomato paste
◦ 2 bay leaves
◦ 2 pounds russet potatoes, peeled and quartered
Recipe
Preheat the oven to 300� F.
With a small, sharp knife, make 1 �-inch-deep slits around the outside of the roasts. Insert the cloves of garlic into the slits. Rub the roasts 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 roasts and sear on all sides, about 4 minutes per side. Remove the roasts 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 broth, tomato paste, and bay leaves and stir to blend. Return the roasts to the pan and top with the potatoes.
Cover and bake 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. Pur�e 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
|
|