Best 14 Garlic Pot Roast Recipes

GARLIC TOP SIRLOIN POT ROAST

Steps:

• Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
• Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
• Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

GARLIC-STUDDED POT ROAST

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.

GARLIC LOVER'S POT ROAST

Steps:

• Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible. Season with salt and pepper.
• In a Dutch-oven, heat oil over high heat. Carefully add meat and sear on all sides until very well browned, 4 to 6 minutes per side. Add onion, carrots, celery, and 2/3 cup water. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning 2 to 3 times. Add more water or wine, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. If done in the oven, the temperature should be 300 degrees, and the roast should cook for 3 to 3 1/2 hours until tender.
• Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.

DRUNKEN GARLIC CROCK POT ROAST

Steps:

• In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
• Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.
• Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
• Pour mixture into the bottom of the crock pot.
• Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
• Set the crock pot on low and cook for 7-8 hours.
• Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
• Serve gravy over meat or with potatoes or noodles.

ALCATRA ( PORTUGUESE POT ROAST WITH WINE, BACON & GARLIC)

Steps:

• In a large heavy Dutch oven, saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp; transfer bacon to a paper towel-lined plate to drain.
• In the bacon drippings, brown the beef roast well on all sides over moderately high heat.
• Transfer to the plate with bacon, then add onions, garlic, bay leaves, peppercorns and cloves to the Dutch oven.
• Saute about 10 to 15 minutes or until lightly browned.
• Blend in tomato paste, lower the heat, cover and steam for 20 minutes.
• Remove and set aside half of the tomato-onion mixture; place the beef roast back into the Dutch oven with the bacon, then spoon remaining tomato-onion mixture on top.
• Carefully pour the wine and salt around the beef roast and bring to a simmer.
• Preheat oven to 375 degrees F.
• Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid.
• Lower oven temperature to 325 degrees F then bake uncovered about 1 hour longer or until meat is falling-apart tender (and it will be!).

GARLIC POT ROAST

Steps:

• Using the point of a sharp knife, make eight slits in the roast. Insert garlic into slits. Combine the garlic powder, salad dressing mix and pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. , Combine the water, onion soup mix and bouillon; pour over roast. Cover and bake at 325° for 1-1/2 hours. , Add the potatoes, carrots and onion. Cover and bake 1 hour longer or until meat and vegetables are tender. Thicken pan juices if desired.

PORTUGUESE POT ROAST IN WINE & GARLIC

Steps:

• In a medium mixing bowl, whisk half the wine into tomato paste until smooth.
• Stir in herbs. Set aside.
• Place beef and chourice pieces in covered (18 X 12 X 7 1/2-inch) oval roasting pan. Evenly distribute garlic and onions around meat. Pour in wine mixture. Add the water and remaining wine. Cover and marinate in refrigerator overnight or up to 48 hours.
• Preheat oven to 450 degrees. Remove pan from fridge, place on bottom rack of oven and cook covered for 2 hours. As marinade reduces to gravy, baste meat often to keep moist.
• Remove chourice, cover with foil and keep warm.
• Lower temperature to 400 degrees. Add potatoes and carrots; cook covered for 30 minutes; uncover and continue cooking until meat is browned and potatoes tender, about 30 minutes more.
• Final Comments.
• NOTE: If gravy is too liquid, remove meat and vegs, place pan on top of stove and cook uncovered over medium-high heat until reduced. If too thick, add water.

8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES

Steps:

• Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
• Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, parsley with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
• Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.

EMERIL'S GARLIC -STUDDED POT ROAST

Steps:

• Make 30 (1 1/2inch deep) slits around outside of roast.
• Insert half of the garlic into the slits.
• Rub meat with Esscence, pepper and salt.
• Preheat oven to 400 degrees.
• On stovetop, in a large OVEN-FRIENDLY dutch oven or roasting pan, brown roast in oil (all 4 sides, about 4 minutes each side); remove from pan.
• Add red wine to pan; scrape up any brown bits with a wooden spoon.
• Whisk together tomato juice and 1 cup water; add to wine in pan and cook for 2 minutes; remove and reserve.
• Place carrots, celery flat on bottom of pan; place bay leaves on those veggies and top with onions, potatoes and the rest of garlic, creating a nest for the roast.
• Place roast on top of nest; add reserved liquid mixture and 2 cans of beef broth.
• Cover and bake for 1 1/2 hours.
• Uncover, baste and lower heat to 350 degrees.
• Recover and cook another 2 to 2 1/2 hours, basting each hour in between and add additional water as needed, if liquids become too thick.
• Remove; baste and let rest for 15 minutes before carving and serving.

SLOW-COOKER POT ROAST WITH TOMATOES, BALSAMIC AND GARLIC

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
• Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
• Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
• Meanwhile about 1/2-hour before serving, prepare mashed potatoes or cook noodles, if desired.
• Remove beef to a warm platter; cover to keep warm.
• Skim excess fat from the top of the remaining vegetables and liquid.
• Cut the beef into 1/4-inch thick slices. Serve with vegetables and liquid over mashed potatoes or noodles. Sprinkle with chopped parsley.

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Steps:

• HEAT oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart slow cooker.
• STIR flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
• DEGLAZE saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
• TRANSFER broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high for 4-5 hours or on low for 8-9.
• DISCARD thyme sprigs and bay leaves before serving.

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Steps:

• 1. Heat oil in a saute pan over medium high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4 - 6 qt slow cooker.
• 2. Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 min more.
• 3. Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
• 4. Transfer broth mixture to the slow cooker; add onions, carrots celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high heat setting for 4 - 5 hours or on low heat setting 8 - 9 hours. Discard thyme sprigs and bay leaves before serving.

BEST GARLIC ROSEMARY POT ROAST EVER

Steps:

• 1. Place everything in crock pot and cook on high for 6 hours.
• 2. For thing gravy just fish out the bay leaf and rosemary sprigs. You can think with cornstarch if you like a thicker gravy thicker.
• 3. Hope you enjoy

GARLIC POT ROAST

Steps:

• Cut 4 of the garlic cloves into thin slivers.
• Cut small slits in the roast and slide a garlic sliver into each one.
• Heat the oil in a large pot and brown the beef on all sides.
• Remove meat.
• Add onion and remaining garlic (I mince remaining garlic) to pot and cook until golden, about 10 minutes Return meat to pot and add the wine, stock, salt and pepper.
• Bring to a boil and then reduce the heat and simmer, covered, until tender, about 2 and a 1/2 hours.
• Turn the meat occasionally.
• Remove the meat and cover loosely with aluminum foil to keep warm.
• Skim fat from cooking liquid.
• Bring the liquid to a boil and cook until reduced to about 1 1/2 cups.
• Serve this sauce with the pot roast.