Pot Roast Emeril style
Source of Recipe
net
List of Ingredients
Pot Roast Emeril style
Pot Roast Ingredients:
• One 4 to 5-pound pot roast, or chuck roast, netted or tied at 1-inch intervals
• 10 cloves garlic, peeled and halved lengthwise
• 1 tablespoon plus 11/2 teaspoons Emeril's Original Essence (recipe below)
• 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
Recipe
Pot Roast Emeril style
Pot Roast Directions:
1) 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.
2) Preheat the oven to 400 degrees F.
3) 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.
4) 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.)
5) 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.
6) 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.
7) 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.
Yield: Makes 8 to 10 servings
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