Ingredients: |
Ingredients: 1 4-5 lb chuck roast
10 cloves garlic peeled and halved lenghtwise, plus 4-6 garlic cloves peeled
1 tablespoon Essence, plus 1½ teaspoons
1¼ teaspoons black pepper
1¼teaspoons salt
1 cup dry red wine
3 tablespoons tomato paste
4 large carrots scrubbed
2 stalks celery, trimmed and cut in half lengthwise
2 medium yellow onions, peeled and quartered
1 lb small new potatoes
2 tablespoons vegetable oil
1 cup beef stock
2 bay leaves
Essence Creole Seasoning:
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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Directions: |
Directions:With a small sharp knife make 30 1½ deep slits around the outside of the roast. Insert the half cloves of garlic into the slits. Rub the roast with 1 tablespoon of Essence, salt and pepper.
Preheat oven to 400º
Heat the oil in a large skillet, add the roast and sear on all sides, about 4 min per side. Remove from the pan. deglaze the pan with the red wine, scraping up any browned bits on the bottom of the pan with a wooden spoon.
In a mixing bowl whisk together tomato paste and 1 cup of water. Add the tomato paste mixture to the red wine and cook for 2 min.
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 on top of the vegetables. Place the roast on top of potatoes and onions. Add the red wine mixture and the stock. Cover the roasting pan tightly with aluminum foil and bake 1½ hours.
Uncover the roast, baste with the pan juices, lower heat to 350º. Cover the roast and continue cooking until the meat is completely tender and begins to fall apart. 2-2½ hours, uncovering and basting every hour. Remove from the oven, uncover and baste. Let rest 15 min before carving. Serve with the potatoes and vegetables. |
This recipe for Garlic-Studded Pot Roast - Emeril Lagasse is from