Garlic-Studded Pot Roast
Source of Recipe
Essence of Emeril
Recipe Introduction
If you love garlic, use as much as is prescribed here. If you like it, cut it in half.
Recipe Link: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24037,00.html List of Ingredients
1 (3 to 3 1/2-pound) boneless beef chuck roast
10 to 12 large cloves garlic, peeled and cut in 1/2 lengthwise
2 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
3/4 cup water, plus more if necessaryRecipe
Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.
Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown--this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of thepan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces.
See Beef Gravy recipe.
|
|
member logon
