The best pot roast I have ever had
Yum. Am in food coma. Made excellent pot roast for dinner, used an Emeril recipe but made some changes. Here it is: Garlic Studded Pot Roast. Hot whores on a platter, recipe is dynamite. Use all of the garlic, maybe more. Mine popped out during braising (do try braising instead of the oven bake method) and formed a delicious caramelized garlicky goo at the bottom of dutch oven. Amazing.
The recipe is well suited to mashed potatoes... add a little extra water during braising and make a killer garlic gravy out of the pan drippings.
Go! Make it now! You won't regret it!
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
fresh ground black pepper and salt
2 tablespoons vegetable oil (do NOT use olive oil as it may smoke... mine did)
1 cup water, plus more if necessary
Directions
Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 -2" 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, add the roast (watch your fingers). 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, deglaze the Dutch oven by adding the water and stirring to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low (I have gas and used the very lowest setting on my cooktop) and braise the roast until it is very tender, about 3 hours, turning two or three times during the cooking time. If necessary, add more water. You should have at least 1.5" of water in the pan at all times.
When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
