Emerils Pot Roast Pastitsio Recipes

EMERIL'S POT ROAST PASTITSIO

Steps:

• Preheat oven to 375°F.
• Melt butter in heavy saucepan over medium-low heat.
• Whisk in flour.
• Cook, whisking, 3 minutes.
• Whisk in milk and simmer, stirring about 8 minutes.
• In bowl, whisk eggs.
• Add 1 cup of milk mixture in a steady stream, whisking constantly to keep eggs from cooking.
• Whisk egg mixture into remaining milk mixture and stir in seasonings. Cover surface with plastic wrap and keep warm.
• Cook penne in boiling salted water until al dente.
• Rinse and drain well.
• Combine pot roast, broth and gravy in a large bowl.
• Butter a shallow 7"x11" baking dish.
• Place half of pasta evenly over the bottom of dish.
• Top with 1/3 cup of sauce.
• Spread beef mixture evenly over pasta.
• Top with remaining pasta.
• Pour remaining sauce SLOWLY over pasta.
• Bake for about 20 minutes.
• Top with cheese and bake until set, about 20 minutes more.

EMERIL'S POT ROAST

Steps:

• Preheat the oven to 325 degrees.
• Make 10 slits throughout the roast.
• Stuff a clove of garlic in each slit.
• Rub the entire roast with the olive oil.
• Season with salt& pepper.
• Heat a large skillet over medium heat.
• When the pan is hot, sear the roast on all sides, about 3-4 minutes.
• Remove from the pan and place the roast in a dutch oven with a cover.
• Add the stock and cover.
• Place in the oven and cook for 4 hours.
• Place the vegetables around the roast and cover.
• Cook for an additional hour.
• Remove the roast from the oven and arrange on a serving platter, reserving the liquid.
• Whisk the flour and water together.
• Pour the reserved liquid and grime into a saucepan and bring to a simmer.
• Whisk the flour mixture into the reserved liquid.
• Bring the liquid back to a simmer and cook for 4-6 minutes.
• Season with salt and pepper.

EMERIL'S GARLIC -STUDDED POT ROAST

Steps:

• Make 30 (1 1/2inch deep) slits around outside of roast.
• Insert half of the garlic into the slits.
• Rub meat with Esscence, pepper and salt.
• Preheat oven to 400 degrees.
• 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.
• Add red wine to pan; scrape up any brown bits with a wooden spoon.
• Whisk together tomato juice and 1 cup water; add to wine in pan and cook for 2 minutes; remove and reserve.
• 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.
• Place roast on top of nest; add reserved liquid mixture and 2 cans of beef broth.
• Cover and bake for 1 1/2 hours.
• Uncover, baste and lower heat to 350 degrees.
• 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.
• Remove; baste and let rest for 15 minutes before carving and serving.