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Emeril's Pot Roast
1
Beef Goose Neck Tender Roast
Or chuck pot roast −; (3 to 5 lbs)
1
0 Fresh garlic cloves; peeled
Drizzle of olive oil
Salt; to taste
Freshly−ground black pepper; to taste
4
3
2
3
3
3
1
1
Cup Beef stock
/4 Pound Small new or red potatoes; quartered
Medium Onions; peeled, quartered
/4 Pound Baby carrots; peeled
/4 Pound Baby turnips
/4 Pound Baby parsnips; peeled
/4 Cup Flour
/2 Cup Water
Preheat the oven to 325 degrees. Make 10 slits throughout the roast. Stuff a
clove of garlic in each slit. Rub the entire roast with the olive oil.
Season with salt and pepper. Heat a large skillet, over medium heat. When
the pan is hot, sear the roast on all sides, about 3 to 4 minutes. Remove
from the pan and place the roast in a Dutch oven with a cover. Add the stock
and cover. Place in the oven and cook for 4 hours. In a mixing bowl, toss
the vegetables with olive oil. Season with salt and pepper. Place the
vegetables around the roast and cover. Cook for an additional hour. Remove
the roast from the oven and arrange on a serving platter, reserving the
liquid. Whisk the flour and water together. Pour the reserved liquid and
grime into a saucepan and bring to a simmer. Whisk the flour mixture into
the reserved liquid. Bring the liquid back to a simmer and cook for 4 to 6
minutes. Season with salt and pepper. Serve with the pot roast. This recipe
yields 10 to 12 servings.
Emeril's Pot Roast
233
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