Emeril'S Garlic -Studded Pot Roast Recipe

Name: Emeril'S Garlic -Studded Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 lbs sirloin tip roast; 10 cloves garlic, peeled and halved lengthwise,plus; 4 -6 cloves garlic, peeled; 1 tablespoon Emeril's Original Essence; 1 1/4 teaspoons ground black pepper; 1 1/4 teaspoons salt; 2 cups dry red wine; 1/2 lb baby carrots; 2 celery ribs, trimmed and cut in thirds; 2 medium yellow onions, cut and quartered; 1 1/2 lbs white potatoes, peeled and quartered; 4 tablespoons vegetable oil; 2 cans low sodium beef broth; 1 1/2 - 2 cups water, divided; 1 cup tomato juice; 2 bay leaves

Servings: persons

4 -5 lbs sirloin tip roast
10 cloves garlic, peeled and halved lengthwise,plus
4 -6 cloves garlic, peeled
1 tablespoon Emeril's Original Essence
1 1/4 teaspoons ground black pepper
1 1/4 teaspoons salt
2 cups dry red wine
1/2 lb baby carrots
2 celery ribs, trimmed and cut in thirds
2 medium yellow onions, cut and quartered
1 1/2 lbs white potatoes, peeled and quartered
4 tablespoons vegetable oil
2 cans low sodium beef broth
1 1/2 - 2 cups water, divided
1 cup tomato juice
2 bay leaves

1
Make 30 (1 1/2inch deep) slits around outside of roast.
2
Insert half of the garlic into the slits.
3
Rub meat with Esscence, pepper and salt.
4
Preheat oven to 400 degrees.
5
On stovetop, in a large OVEN-FRIENDLY dutch oven or roasting pan, brown roast in oil (all 4 sides, about 4 minutes each side); remove from pan.
6
Add red wine to pan; scrape up any brown bits with a wooden spoon.
7
Whisk together tomato juice and 1 cup water; add to wine in pan and cook for 2 minutes; remove and reserve.
8
Place carrots, celery flat on bottom of pan; place bay leaves on those veggies and top with onions, potatoes and the rest of garlic, creating a nest for the roast.
9
Place roast on top of nest; add reserved liquid mixture and 2 cans of beef broth.
10
Cover and bake for 1 1/2 hours.
11
Uncover, baste and lower heat to 350 degrees.
12
Recover and cook another 2 to 2 1/2 hours, basting each hour in between and add additional water as needed, if liquids become too thick.
13
Remove; baste and let rest for 15 minutes before carving and serving.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 -5 lbs sirloin tip roast, 10 cloves garlic, peeled and halved lengthwise,plus, 4 -6 cloves garlic, peeled, 1 tablespoon Emeril's Original Essence, and more.

Yes, Emeril'S Garlic -Studded Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Emeril'S Garlic -Studded Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions