Garlic Studded Pot Roast Recipe

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Servings: 8

Ingredients

Cost per serving $1.79 view details
  • 1 x boneless beef chuck roast - (3 to 4 lbs)
  • 10 lrg garlic cloves - (to 12) peeled, and cut in half lengthwise
  • 2 1/2 tsp salt
  • 1 tsp freshly-grnd black pepper
  • 2 Tbsp. vegetable oil
  • 3/4 c. water plus more if necessary Minced fresh thyme leaves and parsley for garnish
  • 2 x turnips cut 1" pcs
  • 2 x carrots cut 1" pcs
  • 12 x red pearl onions
  • 2 x beets cut 1" pcs Extra-virgin extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste

Directions

  1. Using the tip of a sharp paring knife, make 20 to 24 proportionately 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 proportionately on all sides with the salt and pepper.
  2. Heat a Dutch oven over high heat. Add in the oil and, when very warm, use the meat fork to add in the roast. Sear on all sides till very well browned, about 4 to 6 min per side. Do not be afraid to let the roast get very brown - this is where a lot of the flavor comes from. When the roast is proportionately browned on all sides, add in 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 till it is very tender, about 3 hrs, turning two or possibly three times during the entire cooking time. Check occasionally to make sure which you always have 1-inch or possibly so of liquid on the bottom of the pan. If necessary, add in more water.
  3. When the roast is very tender, transfer to a serving platter and slice or possibly pull meat apart into serving pcs. Reduce the pan juices slightly, if you like, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
  4. For the Roasted Vegetables: Preheat oven to 450 degrees.
  5. Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin extra virgin olive oil, season with salt and pepper and toss to coat. Place in oven and roast for about 30 to 40 min, or possibly till vegetables are tender and carmelized.
  6. This recipe yields 6 to 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 496g
Recipe makes 8 servings
Calories 253  
Calories from Fat 78 31%
Total Fat 8.72g 11%
Saturated Fat 2.21g 9%
Trans Fat 0.09g  
Cholesterol 24mg 8%
Sodium 812mg 34%
Potassium 686mg 20%
Total Carbs 35.69g 10%
Dietary Fiber 5.0g 17%
Sugars 23.45g 16%
Protein 10.15g 16%
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