Garlic-Studded Pot Roast

Recipe Ingredients

1		Boneless beef chuck roast - (3 to 4 lbs)
10		Garlic cloves - (to 12) - peeled, and (large)
		Cut in half lengthwise
2 1/2 teaspoons	12ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
2 tablespoons	30ml	Vegetable oil
3/4 cup	177ml	Water - plus
		More if necessary
		Chopped fresh thyme leaves and parsley - for garnish
		Roasted Vegetables
2		Turnips - cut 1" pieces
2		Carrots - cut 1" pieces
12		Red pearl onions
2		Beets - cut 1" pieces
		Extra-virgin olive oil - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

For the Roasted Vegetables: Preheat oven to 450 degrees.

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.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D03) - from the TV FOOD NETWORK

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