Garlicky Pot Roast with Roasted Potatoes & Root Vegetables

In this soul warming Garlicky Pot Roast I prefer to roast the vegetables separately from the meat adding them to the same pot at the end of the cooking. This makes for a pot roast with wonderfully varied textures and intense flavors.

Garlicky Pot Roast with Roasted Potatoes & Root Vegetables 

Print This Recipe Total time Yield 6Source Inspired by Emerile LagassePublished

serves 6


  • 2 turnips or rutabages (peeled and cut into 1‑inch chunks)
  • 3 large carrots ( cut into 1‑inch chunks)
  • 12 pearl onions (peeled (optional)
  • 1 pound red potatoes ( cut into 1‑inch chunks)
  • 3 tablespoon olive oil
  • 10 sprigs thyme
  • 1 (3 to 3 ½‑pound) boneless beef chuck roast, or beef brisket
  • 12 clove garlic (peeled and halved or quartered lengthwise)
  • salt and pepper
  • 2 tablespoon vegetable oil
  • ½ cup red wine vinegar
  • 3 cup chicken stock ( plus more if necessary)
  • 2 tablespoon unsalted butter


Place the root vegetables in a shallow sided baking dish, large enough to hold them in nearly a single layer. Use about ½ of the time sprigs strewn on top. Drizzle it all with olive oil, season with salt and pepper and toss to coat.

Place in oven and roast for about 40–50 minutes, or until vegetables are tender and well browned. Remove them from the oven, discarding the thyme sprigs and set the vegetables aside in the baking dish.

Using the tip of a sharp paring knife make evenly spaced slits into the top of the meat about 1 ½‑inches apart and just as deep. Insert pieces of garlic cloves into each hole as deeply as possible. Season the roast well on all sides with the salt and pepper

Heat an enameled cast iron Dutch oven over high heat. Add the vegetable oil to nearly smoking. Add the meat to the pot with the garlic slit filled side facing up. Sear the on all sides until very well browned, about 4 to 6 minutes per side. Save the garlic slit filled side for last so it ends up face down.

Deglaze the pan with the vinegar, scraping up the browned bits at the bottom. Add about an inch of stock to the pan, letting it come to a boil. Toss in the remaining thyme sprigs , then lower the heat to a simmer. Cover the meat and cook until it is very tender, about 3 or 4 hours, depending on the cut. Turn the meat over two or three times during the entire cooking process. Checking occasionally to make sure there is always about 1‑inch of liquid in the pot.

About 20 minutes before the pot roast is fully cooked, add the roasted root vegetables to the pan and remove as many as the thyme sprigs as you can.

Once completely tender, transfer just the meat to a deep dish serving platter, letting it rest. Add the butter to the pot with the vegetables stirring to get them well coated. Remove any linger thyme sprigs.

Slice or pull meat apart into serving-sized pieces, then and pour the vegetables and all the juices over the meat and serve warm.