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.

No additional tips available.

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

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.

Emeril'S Garlic -Studded Pot Roast

How did you like this recipe?

Frequently Asked Questions