Back to Garlic Lover’s Pot Roast All Reviews for Garlic Lover’s Pot Roast - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 Garlic Lover's Pot Roast
Ingredients Ingredient Checklist 1 (3-pound) boneless beef chuck roast 10 cloves garlic, peeled and halved lengthwise 2 teaspoons coarse salt 1/2 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1 cup chopped onion 1 cup peeled and chopped carrots 1 cup chopped celery Red wine (optional)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 Garlic Lover's Pot Roast
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Garlic Lover's Pot Roast
Garlic Lover's Pot Roast
Ingredients
Ingredients
- 1 (3-pound) boneless beef chuck roast 10 cloves garlic, peeled and halved lengthwise 2 teaspoons coarse salt 1/2 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1 cup chopped onion 1 cup peeled and chopped carrots 1 cup chopped celery Red wine (optional)
Directions
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.
Reviews (21)
Add Rating & Review 76 Ratings 5 star values: 9 4 star values: 8 3 star values: 40 2 star values: 14 1 star values: 5
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Reviews (21)
Add Rating & Review 76 Ratings 5 star values: 9 4 star values: 8 3 star values: 40 2 star values: 14 1 star values: 5
Add Rating & Review
76 Ratings 5 star values: 9 4 star values: 8 3 star values: 40 2 star values: 14 1 star values: 5
76 Ratings 5 star values: 9 4 star values: 8 3 star values: 40 2 star values: 14 1 star values: 5
76 Ratings 5 star values: 9 4 star values: 8 3 star values: 40 2 star values: 14 1 star values: 5
5 star values: 9 4 star values: 8 3 star values: 40 2 star values: 14 1 star values: 5
Martha Stewart Member Rating: 5 stars 01/07/2018 I have cooked it both on the stove and in the oven. When it's cold out, it's nice to cook in the oven. Every time I have made this everyone loves it. Smells so good! I use red wine no water. Martha Stewart Member Rating: 4 stars 10/20/2015 Super delish and easy to make. It does have quite a powerful garlic taste which surprised me - but it's yummy! I also added mushrooms as another review suggested. Martha Stewart Member Rating: Unrated 01/28/2011 The best pot roast I've ever made. As a stay-at-home momwithtwo little girls, I love the fast prep and easy cooking, and it is absolutely delicious! I use cabernet and let the water come from the veggies... Comes out perfect every time! Martha Stewart Member Rating: Unrated 10/25/2010 Made this tonight but with regular mash potatoes. Used Cab instead of water and kept adding along the way. Also added a couple tablespoons of brown sugar. Turned out great. The way it makes your kitchen smell is amazing. Love all things slow cooked. Martha Stewart Member Rating: Unrated 07/22/2010 wow...that's a pretty unhealthy mashed potatoes. I use 2% milk half and half instead of the cream. for every large russet potato, I use 1 tsp of vegetable spread. That way, if you want to add some cheese to it, it's not over the top in calories and fat. I add whatever leftover cheese I have on hand - quarter cup for every 1 large russet potato.. I boil the potatoes in chicken stock, or simply add half a stock cube into my water. really adds flavour! Martha Stewart Member Rating: Unrated 04/15/2010 I have made this several times and every time my husband always wants me to make it again. This is the only pot roast he likes now. Perfect every time! Martha Stewart Member Rating: Unrated 01/03/2010 Oh! I also add mushrooms, about one pound shortly before serving. Delish!!! Martha Stewart Member Rating: Unrated 03/15/2009 This was a wondreful and easy recipe. The directions mention 20 cloves of garlic and the ingredients list 10 cloves of garlic. I used 12 and it was perfect. Also, I used wine instrad of water and doubled the volume. Martha Stewart Member Rating: Unrated 03/09/2009 We loved it. We did it in a slow cooker and came out great. Martha Stewart Member Rating: Unrated 02/21/2009 This is a great, easy,and tasty roast, my family loved it. Martha Stewart Member Rating: Unrated 02/18/2009 I don't believe you need to completely cover the roast in the crock pot. Let us know how it turns out, though, because that's my preferred method of doing roasts! Martha Stewart Member Rating: Unrated 02/17/2009 I made the pot roast w/mashed potatoes for dinner tonight and my family commented that it was not only delicous but very June Cleaver like. I corrected them, not June but Emeril Martha Stewart Member Rating: Unrated 02/17/2009 On the show, I believe Emeril said to set the oven to 350 degrees Martha Stewart Member Rating: Unrated 02/16/2009 This is very much the way my mother made pot roast for Sunday dinner. She always did it on the stove. I remember, as a child, peeling and cutting up carrots. According to the dhow today, it can be done either way. Martha Stewart Member Rating: Unrated 02/16/2009 I finished mine in the oven and it's now resting waiting to be eaten. I did turn mine, only because it looked like the top was drying out while the bottom was soaking in the liquid. I'll let you know how it turns out! Martha Stewart Member Rating: Unrated 02/16/2009 Why doesn't the recipe mention moving it to the oven? I missed the part of the show that mentioned that and have been cooking this according to the recipe on the stove top for 1 1/2 hrs. Moving to the oven now for the rest of the time...hope it turns out alright....SO DOES MY HUSBAND!...LOL!! Martha Stewart Member Rating: Unrated 02/16/2009 To bnsrvnt - I saw this on her show today. Emeril said 350.... Good Luck! Martha Stewart Member Rating: Unrated 02/16/2009 If cooked in the oven does it still need to be turned? Also, if I add cubed potatoes should I add more liquid? Martha Stewart Member Rating: Unrated 02/16/2009 What temperature would you set the oven too? Martha Stewart Member Rating: Unrated 02/16/2009 Converting this recipe to a slow cooker is easy. Follow the directions but place the roast in the slow cooker. Add enough liquid to COVER the roast. You can try a combination of broth and water; more flavor! Cover and cook for 8-10 hours on low. No need to turn the roast as it is covered in water. Follow #3. Place juices in saucepan and reduce to concentrate flavor. Enjoy! Martha Stewart Member Rating: Unrated 02/16/2009 Does anyone know how to convert this to a slow cooker version?Martha Stewart Member
Rating: 5 stars 01/07/2018
I have cooked it both on the stove and in the oven. When it’s cold out, it’s nice to cook in the oven. Every time I have made this everyone loves it. Smells so good! I use red wine no water.
Rating: 5 stars
Rating: 4 stars 10/20/2015
Super delish and easy to make. It does have quite a powerful garlic taste which surprised me - but it’s yummy! I also added mushrooms as another review suggested.
Rating: 4 stars
Rating: Unrated 01/28/2011
The best pot roast I’ve ever made. As a stay-at-home momwithtwo little girls, I love the fast prep and easy cooking, and it is absolutely delicious! I use cabernet and let the water come from the veggies… Comes out perfect every time!
Rating: Unrated
Rating: Unrated 10/25/2010
Made this tonight but with regular mash potatoes. Used Cab instead of water and kept adding along the way. Also added a couple tablespoons of brown sugar. Turned out great. The way it makes your kitchen smell is amazing. Love all things slow cooked.
Rating: Unrated 07/22/2010
wow…that’s a pretty unhealthy mashed potatoes. I use 2% milk half and half instead of the cream. for every large russet potato, I use 1 tsp of vegetable spread. That way, if you want to add some cheese to it, it’s not over the top in calories and fat. I add whatever leftover cheese I have on hand - quarter cup for every 1 large russet potato.. I boil the potatoes in chicken stock, or simply add half a stock cube into my water. really adds flavour!
Rating: Unrated 04/15/2010
I have made this several times and every time my husband always wants me to make it again. This is the only pot roast he likes now. Perfect every time!
Rating: Unrated 01/03/2010
Oh! I also add mushrooms, about one pound shortly before serving. Delish!!!
Rating: Unrated 03/15/2009
This was a wondreful and easy recipe. The directions mention 20 cloves of garlic and the ingredients list 10 cloves of garlic. I used 12 and it was perfect. Also, I used wine instrad of water and doubled the volume.
Rating: Unrated 03/09/2009
We loved it. We did it in a slow cooker and came out great.
Rating: Unrated 02/21/2009
This is a great, easy,and tasty roast, my family loved it.
Rating: Unrated 02/18/2009
I don’t believe you need to completely cover the roast in the crock pot. Let us know how it turns out, though, because that’s my preferred method of doing roasts!
Rating: Unrated 02/17/2009
I made the pot roast w/mashed potatoes for dinner tonight and my family commented that it was not only delicous but very June Cleaver like. I corrected them, not June but Emeril
On the show, I believe Emeril said to set the oven to 350 degrees
Rating: Unrated 02/16/2009
This is very much the way my mother made pot roast for Sunday dinner. She always did it on the stove. I remember, as a child, peeling and cutting up carrots. According to the dhow today, it can be done either way.
I finished mine in the oven and it’s now resting waiting to be eaten. I did turn mine, only because it looked like the top was drying out while the bottom was soaking in the liquid. I’ll let you know how it turns out!
Why doesn’t the recipe mention moving it to the oven? I missed the part of the show that mentioned that and have been cooking this according to the recipe on the stove top for 1 1/2 hrs. Moving to the oven now for the rest of the time…hope it turns out alright….SO DOES MY HUSBAND!…LOL!!
To bnsrvnt - I saw this on her show today. Emeril said 350…. Good Luck!
If cooked in the oven does it still need to be turned? Also, if I add cubed potatoes should I add more liquid?
What temperature would you set the oven too?
Converting this recipe to a slow cooker is easy. Follow the directions but place the roast in the slow cooker. Add enough liquid to COVER the roast. You can try a combination of broth and water; more flavor! Cover and cook for 8-10 hours on low. No need to turn the roast as it is covered in water. Follow #3. Place juices in saucepan and reduce to concentrate flavor. Enjoy!
Does anyone know how to convert this to a slow cooker version?
All Reviews for Garlic Lover’s Pot Roast
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Garlic Lover’s Pot Roast
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
