Emeril's pot roast

10 servings

Ingredients

Quantity Ingredient
1 Beef Goose Neck Tender Roast ®
Or chuck pot roast -; (3 to 5 lbs)
10 Fresh garlic cloves; peeled
Drizzle of olive oil
Salt; to taste
Freshly-ground black pepper; to taste
4 cups Beef stock
¾ pounds Small new or red potatoes; quartered
2 mediums Onions; peeled, quartered
¾ pounds Baby carrots; peeled
¾ pounds Baby turnips
¾ pounds Baby parsnips; peeled
¼ cup Flour
½ cup Water

Directions

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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B80)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

02-09-1999

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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