Best 5 Emerils Cola Braised Pot Roast With Vegetables Recipes

Indulge in a culinary journey with Emeril's Cola-Braised Pot Roast with Vegetables, a tantalizing dish that blends the richness of braised beef with the unexpected tang of cola. This delectable pot roast is meticulously crafted using beef chuck roast, slow-cooked in a flavorful broth infused with cola, beef broth, and an array of aromatic vegetables. As the roast simmers, the cola tenderizes the meat, resulting in fall-off-the-bone perfection, while imparting a unique depth of flavor. Accompanying the pot roast is a medley of vegetables, including carrots, celery, and potatoes, which soak up the savory braising liquid, creating a harmonious symphony of flavors. This enticing dish is not only a feast for the taste buds but also a visual delight, with its vibrant colors and rustic charm. Whether you're hosting a special occasion dinner or seeking a comforting meal on a chilly evening, Emeril's Cola-Braised Pot Roast with Vegetables will undoubtedly satisfy your cravings.

The article also features an array of other delectable recipes that cater to diverse culinary preferences. From the zesty kick of Emeril's Spicy Jambalaya, brimming with succulent shrimp, chicken, and Andouille sausage, to the comforting embrace of Emeril's Chicken and Sausage Gumbo, brimming with rich flavors and a medley of textures. These recipes are carefully curated to tantalize your palate and transport you to a world of culinary delight.

Let's cook with our recipes!

COLA-BRAISED POT ROAST

Cola-Braised Pot Roast image

Provided by Food Network

Categories main-dish

Time 4h25m

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 1/2 pound boneless chuck roast
3 1/2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
2 teaspoons minced fresh rosemary leaves
2 tablespoons vegetable oil
2 cups beef stock or low-sodium canned beef broth
12 ounces cola soda
2 tablespoons tomato paste
2 1/2 tablespoons flour

Steps:

Preheat the oven to 325 degrees F.
Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.
Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
Serve the roast with the hot gravy.

EMERIL'S COLA BRAISED POT ROAST WITH VEGETABLES

Emeril's Cola Braised Pot Roast With Vegetables image

We adore a good pot roast and you can never have too many recipes for a great pot roast. I thought this looked very good and worth a shot. I hope you will try it too! Recipe courtesy of Emeril Green.

Provided by CindiJ

Categories One Dish Meal

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

2 (4 1/2 lb) boneless chuck roast
2 tablespoons kosher salt
2 teaspoons kosher salt
2 tablespoons fresh ground black pepper
20 garlic cloves
1 tablespoon fresh rosemary, minced
1 teaspoon fresh rosemary, minced
1/2 cup olive oil
1 quart beef stock (or low-sodium canned beef broth)
1 (12 ounce) can Coca-Cola
2 tablespoons tomato paste
2 cups carrots, chopped into 2-inch pieces
2 cups celery, chopped into 2-inch pieces
2 cups onions, diced cut 2-inch dice
1/4 cup flour

Steps:

Preheat the oven to 325 degrees F.
Season the roasts well on all sides with 2 teaspoons of the salt and the pepper each. Using a paring knife, make 10 small, thin slits total into each of the roasts on all sides, and fill the holes with the garlic cloves. Spread the rosemary amongst the 2 roasts and also stuff into the slits.
Heat a saute-pan over medium-high heat and add two tablespoons of the olive oil. When the oil is hot, working one at a time, sear the roasts until very well browned on all sides, 4 to 6 minutes per side.
Place the roasts in a roasting pan. Add the vegetables, the stock, and cola and tomato paste and blend well. The liquid should come about 1/2 way up the sides of the roast. Cover the pan with foil, place in the oven, and roast until the meat is falling apart-tender, about 3 to 4 hours, adding extra water as necessary to keep the liquid level at about 1/3 up the sides When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 1/4 cup of the fat in a small bowl and add the flour. Stir to make a smooth paste. Slowly whisk this mixture into the hot cooking liquid that remains in the roasting pan and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes or until the sauce is thick enough to coat the back of a spoon. Taste and adjust seasoning, if necessary.

Nutrition Facts : Calories 754.6, Fat 57, SaturatedFat 21.2, Cholesterol 176.1, Sodium 1474.3, Carbohydrate 9.4, Fiber 1.3, Sugar 3.9, Protein 48.6

BRAISED POT ROAST WITH VEGETABLES

Braised Pot Roast with Vegetables image

Provided by Tyler Florence

Categories main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup canned crushed tomatoes
1 cup water
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Steps:

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Nutrition Facts : Calories 412 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams, Sugar 4.5 grams

GARLIC-STUDDED POT ROAST

Garlic-Studded Pot Roast image

Provided by Emeril Lagasse

Categories main-dish

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 15

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
2 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
3/4 cup water, plus more if necessary
Fresh chopped thyme leaves and parsley, for garnish
Fresh chopped thyme leaves and parsley, for garnish
Roasted Vegetables, recipe follows
2 turnips, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
12 red pearl onions
2 beets, cut into 1-inch pieces
Extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches 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, use the meat fork to add the roast. 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, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
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.
Preheat oven to 450 degrees F.
Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.

EMERIL'S POT ROAST

Emeril's Pot Roast image

We adore this roast. The next day throw the meat, vegetables & gravy into a pot. Add a can of beef broth simmer. Thicken to a desired consistency and you have a wonderful stew the next day.

Provided by Mysterygirl

Categories Stew

Time 5h10m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 (5 lb) chuck roast
10 cloves garlic, peeled
olive oil
salt
freshly ground black pepper
4 cups beef stock
3/4 lb potato, quartered
2 medium onions, peeled and quartered
3/4 lb carrot, peeled
3/4 lb turnip, peeled
3/4 lb parsnip, peeled
1/4 cup flour
1/2 cup water

Steps:

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& pepper.
Heat a large skillet over medium heat.
When the pan is hot, sear the roast on all sides, about 3-4 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.
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 4-6 minutes.
Season with salt and pepper.

Tips:

Choose the right cut of beef: Chuck roast or brisket are ideal for pot roast as they have good marbling and will become tender when braised.
Brown the beef before braising: This step adds flavor and color to the pot roast.
Use a variety of vegetables: This will add flavor and color to the dish. Common vegetables used in pot roast include carrots, celery, onions, and potatoes.
Add a flavorful liquid: Beef broth, red wine, or even cola can be used to braise the pot roast.
Season the pot roast well: Salt, pepper, garlic powder, and onion powder are all good options.
Cook the pot roast on low heat for a long time: This will allow the collagen in the beef to break down and make the meat tender.
Let the pot roast rest before serving: This will allow the juices to redistribute throughout the meat.

Conclusion:

Emeril's Cola-Braised Pot Roast with Vegetables is a delicious and easy-to-make dish that is perfect for a family meal. The cola adds a unique flavor to the pot roast, and the vegetables make it a complete meal. This recipe is sure to become a favorite in your household.