Best 2 Emerils Pot Roast Recipes

Indulge in a heartwarming culinary journey with Emeril's Pot Roast, a classic dish that embodies comfort and flavor. This delectable pot roast recipe is a symphony of tender beef, savory vegetables, and a rich, flavorful broth. Emeril's unique blend of spices and herbs elevates this dish to new heights, creating a taste experience that will tantalize your taste buds. Our comprehensive guide includes not only the classic pot roast recipe but also variations that cater to various dietary preferences and flavor profiles. Whether you prefer a traditional beef pot roast, a succulent pork pot roast, or a vegetarian alternative, we have a recipe that will satisfy your cravings. Get ready to embark on a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

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 PASTITSIO

Emeril's Pot Roast Pastitsio image

Not quite the traditional Greek recipe, but a great way to use up leftover pot roast! The original uses Kefalotyri cheese, but offers Parmesan as an alternative, so I've chosen the more readily available choice.

Provided by Chocolatl

Categories Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup butter, plus more for buttering pan
1/2 cup flour
3 cups milk, warm
2 eggs
2 tablespoons fresh dill, chopped
nutmeg, ground, to taste
1 1/4 teaspoons salt
1/2 teaspoon black pepper, freshly ground
3/4 lb penne pasta, uncooked
water, boiling salted, for cooking pasta
2 cups pot roast, leftover, chopped
1/4 cup beef broth
1/2 cup gravy, leftover
1/2 cup parmesan cheese, grated

Steps:

Preheat oven to 375°F.
Melt butter in heavy saucepan over medium-low heat.
Whisk in flour.
Cook, whisking, 3 minutes.
Whisk in milk and simmer, stirring about 8 minutes.
In bowl, whisk eggs.
Add 1 cup of milk mixture in a steady stream, whisking constantly to keep eggs from cooking.
Whisk egg mixture into remaining milk mixture and stir in seasonings. Cover surface with plastic wrap and keep warm.
Cook penne in boiling salted water until al dente.
Rinse and drain well.
Combine pot roast, broth and gravy in a large bowl.
Butter a shallow 7"x11" baking dish.
Place half of pasta evenly over the bottom of dish.
Top with 1/3 cup of sauce.
Spread beef mixture evenly over pasta.
Top with remaining pasta.
Pour remaining sauce SLOWLY over pasta.
Bake for about 20 minutes.
Top with cheese and bake until set, about 20 minutes more.

Tips:

Choose the right cut of meat: Chuck roast, rump roast, and brisket are all good choices for pot roast. Look for a roast that is well-marbled with fat, as this will help keep the meat moist during cooking.

Brown the meat before braising: Browning the meat before braising adds flavor and color to the dish. Be sure to brown the meat in a hot skillet over medium-high heat, and cook it until it is browned on all sides.

Use a flavorful braising liquid: The braising liquid is what gives pot roast its flavor, so be sure to use a liquid that is packed with flavor. Good options include beef broth, red wine, Guinness, or even apple cider.

Add vegetables and herbs to the pot: Vegetables and herbs add flavor and nutrition to pot roast. Good options include carrots, celery, onions, garlic, thyme, rosemary, and bay leaves.

Cook the pot roast until it is fall-apart tender: Pot roast should be cooked until it is fall-apart tender, which usually takes at least 2 hours. If you are using a slow cooker, you can cook the pot roast on low for 8-10 hours or on high for 4-6 hours.

Conclusion:

Pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. By following these tips, you can make a pot roast that is tender, flavorful, and fall-apart delicious.