When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Garlic Studded Pot Roast
March 27, 2014 / Makes 8 to 10 servings / / Print /
Kickin’ up a traditional pot roast dinner, Emeril Lagasse does it best with a big blast for garlic lovers, wine and his Original Essence seasoning. While a cock-pot is handy for an all-day cook, there’s nothing like oven roasted. It is one of our favorite Sunday or family get-together dinners in my Mid-Century Home and we usually serve with Emeril’s best Mashed Potatoes. Emeril originally introduced me to this recipe during Good Morning America in 2003.
One 4 to 5-pound sirloin tip roast, netted or tied at 1-inch intervals
10 cloves garlic, peeled and halved lengthwise plus 6 whole peeled garlic cloves
1 tablespoon plus 1 1/2 teaspoons Emeril’s Original Essence
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 tablespooons vegetable oil
3 tablespoons tomato paste
1 cup dry red wine
1 cup beef stock, or canned low-sodium beef broth
2 bay leaves
With a small, sharp knife, make 20 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.
Preheat the oven to 400° F.
Heat the oil in a large, heavy skillet over medium-high heat. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan.
Deglaze the pan with the red wine, scraping up any brown bits on the bottom of the pan with a wooden spoon. In a mixing bowl, whisk together the tomato paste and 1 cup of water, remaining salt, pepper and Essence. Add the tomato paste mixture to the red wine and cook for 2 minutes. Add the beef stock and stir to combine well.
Meanwhile, in a large roasting pan or Dutch oven, alternate the carrots and celery flat on the bottom of the pot. Place the bay leaves on the vegetables. Scatter the onions, potatoes, and garlic over the bottom. (The vegetables will form a “nest” on which the roast will be placed.) Place the roast on top of the vegetables. (Don’t forget to pour in the juices from the plate or pan the roast was resting on. Don’t waste a drop of that flavorful fluid!) Add the red wine and stock mixture. Cover the roasting pan tightly with aluminum foil or lid and bake for 1 1/2 hours.
Uncover the pot roast, baste with the pan juices, and lower the heat to 350° 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.
Remove from the oven, uncover, and baste one more time. 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 pan juices over the meat and vegetables, and serve.