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 Yield 6Source Inspired by Emerile LagassePublishedserves 6
Ingredients
- 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
Directions
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.
It’s great to see everyone who participated in this. And anger, sadness, disappointment are totally valid for the way AIDS has been treated. Things will get better though. Raise awareness, make changes.
It is so heart breaking that the self-righteousness of a few has to represent the faith of many. The faith that I know does not judge and teaches their children acceptance and tolerance not hate and self-righteouness. I hope some day you can get a piece of that faith back.
I raise a glass to you and all that have been affected by AIDS. May hope,compassion and love surround them.
I would definitely join you to drink this delicious shooter for Cooking Red to Remember!
…and you have every right to be. Now that Angela has extended the dates for Cooking Red to Remember, I am going to try, try, try to make time to contribute. Maybe I’ll have one of your shooters first — should help in getting me appropriately fired up too.
Funny how you never know what will reactivate that fire of anger in the belly. But anger can be a good thing. It can motivate us to work for change and inspire us to remember to honor our loved ones (and ourselves!).
I’ll trade you a manhattan for a red snapper. Oh, and I’d also like to add that I can’t stop admiring the shot of the shots… mezmerizing, I feel like a baby staring at one of those Wimmer-Ferguson brain stimulating images.
The timing was right. I hoped to give tribute, and to help others. If one of those was you, all the better. I still to this day can’t believe they left me here. Meeting you has meant a lot to me, very much like getting my cousin back. Thank you for that. So I’ll have that drink with you.
Thank Goodness and God bless us all (for once I am not being snarky) GREG
This shooter sounds delicious, and your post is well done. You are brave to come out and say what you said. BRAVO!
Your shooter sounds delicious. A lovely combination of whiskey, amaretto and of course the red cranberry juice. Perfect for the holidays.
The Cooking Red to Remember is such a wonderful idea. I wish I’d known about it earlier. I’ve seen it on several blogs and I’m pleased so many people participated. Disease not only affects the person who is ill, but it also touches the lives of the person’s loved ones, no matter what race or gender or lifestyle one chooses. It’s okay to get angry for a good cause. My grandmother would say it helps keeps the system clean from time to time.
Sam