Emeril's Garlic Studded Pot Roast

Savor the bold, comforting flavors of **Emeril's Garlic Studded Pot Roast**, a hearty classic perfect for cozy gatherings or Sunday dinners. This recipe transforms a tender, slow-braised chuck roast into a flavor-packed centerpiece by infusing it with aromatic slivers of garlic and a robust spice rub featuring cayenne for a subtle kick. Searing the roast locks in its juices, while a medley of onions, carrots, and celery adds natural sweetness and depth. The dish simmers in a rich bath of beef broth and dry red wine, enhanced with bay leaves and fresh thyme, to create a succulent, melt-in-your-mouth texture. After four hours of oven-braising, this one-pot masterpiece is finished with its savory pan juices and tender vegetables, making it a timeless comfort food guaranteed to impress. Perfectly balanced and deeply satisfying, this crowd-pleaser pairs beautifully with creamy mashed potatoes or crusty bread for soaking up every drop of its delectable sauce.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 6 Garlic cloves
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 teaspoons Cayenne pepper
• 2 tablespoons Olive oil
• 2 medium Yellow onions, sliced
• 4 Carrots, cut into large chunks
• 3 Celery stalks, cut into large pieces
• 2 cups Beef broth
• 1 cup Dry red wine
• 2 Bay leaves
• 4 Fresh thyme sprigs

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Using a sharp knife, make small incisions all over the surface of the chuck roast. Insert peeled garlic cloves into these slits.

Step 3

In a small bowl, mix together the salt, black pepper, and cayenne pepper. Rub this mixture evenly over the entire surface of the roast.

Step 4

Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Once the oil is hot, sear the roast on all sides until browned, about 2–3 minutes per side. Remove the roast and set it aside.

Step 5

In the same pot, add the sliced onions, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften slightly and begin to color.

Step 6

Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2–3 minutes to reduce slightly.

Step 7

Place the roast back into the Dutch oven, nestling it among the vegetables. Pour in the beef broth and add the bay leaves and thyme sprigs.

Step 8

Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise the roast for approximately 4 hours, or until the meat is tender and easily pulls apart with a fork.

Step 9

Check the roast every hour and baste it with the cooking liquid. Add a bit more broth or water if needed to keep the liquid level just below the roast.

Step 10

Once done, carefully remove the roast from the pot and let it rest for 10–15 minutes before slicing.

Step 11

Serve the roast slices with the cooked vegetables and pan juices spooned over the top. Optionally, thicken the pan juices to make a gravy.

Nutrition Facts

Serving size	(3063.9g)

Amount per serving	% Daily Value*
Calories	3888.7

Total Fat 213.4g	0%
Saturated Fat 82.2g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1251.9mg	0%
Sodium 12218.0mg	0%
Total Carbohydrate 87.0g	0%
Dietary Fiber 21.8g	0%
Total Sugars 35.2g
Protein 369.6g	0%

Vitamin D 54.4IU	0%
Calcium 590.0mg	0%
Iron 49.6mg	0%
Potassium 7281.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 39.5%

Carbs: 9.3%