Garlic Pot Roast Recipes

DRUNKEN GARLIC CROCK POT ROAST

Steps:

• In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
• Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.
• Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
• Pour mixture into the bottom of the crock pot.
• Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
• Set the crock pot on low and cook for 7-8 hours.
• Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
• Serve gravy over meat or with potatoes or noodles.

GARLIC POT ROAST

Steps:

• Using the point of a sharp knife, make eight slits in the roast. Insert garlic into slits. Combine the garlic powder, salad dressing mix and pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. , Combine the water, onion soup mix and bouillon; pour over roast. Cover and bake at 325° for 1-1/2 hours. , Add the potatoes, carrots and onion. Cover and bake 1 hour longer or until meat and vegetables are tender. Thicken pan juices if desired.

GARLIC TOP SIRLOIN POT ROAST

Steps:

• Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
• Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
• Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

GARLIC LOVER'S POT ROAST

Steps:

• Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible. Season with salt and pepper.
• In a Dutch-oven, heat oil over high heat. Carefully add meat and sear on all sides until very well browned, 4 to 6 minutes per side. Add onion, carrots, celery, and 2/3 cup water. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning 2 to 3 times. Add more water or wine, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. If done in the oven, the temperature should be 300 degrees, and the roast should cook for 3 to 3 1/2 hours until tender.
• Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

GARLIC PORK ROAST

Steps:

• Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
• In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
• Cover, and cook on low setting for 6 hours.

SLOW-COOKER GARLIC PORK ROAST

Steps:

• Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
• Place onion and garlic in 3 1/2- to 6-quart slow cooker. Place pork on onion and garlic. Pour broth over pork.
• Cover and cook on low heat setting 8 to 10 hours or until pork is tender. Reserve 1 cup cooking liquid.
• Serve pork now, or remove pork from slow cooker and cool slightly. Shred warm pork, using 2 forks.
• Place 2 cups shredded pork in each refrigerator or freezer container. Add 1/2 cup reserved cooking liquid to each container. Cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen pork, place container in refrigerator about 8 hours.

EASY OVEN BRAISED POT ROAST WITH GARLIC AND THYME

Steps:

• Gather the ingredients.
• With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.
• Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.
• Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 to 2 minutes longer. Stir in the red wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.
• Preheat the oven to 325 F.
• Put the roast back in the pan and sprinkle with thyme. Cover with a lid or cover the pan tightly with foil and transfer to the oven. Cook for 2 hours.
• Add the potatoes, cover, and continue cooking for 1 to 2 hours longer, or until the potatoes are fork-tender.
• Serve and enjoy!

EASY POT ROAST WITH TOMATOES AND GARLIC

Steps:

• Put tomatoes in bowl and crush by hand, set aside. Swish can with about a ⅓ cup water and set aside for deglazing.
• Dry pot roast with paper towels, and, if desired, tie with string to hold together while cooking. Set pressure cooker to sauté and heat a glug of olive oil. Season beef roast with kosher salt and brown on both sides. Remove roast to plate, and deglaze pot with the tomato juice and water. Turn off sauté setting.
• Put beef roast back into pot, pour tomatoes over roast. Lift up roast to make sure tomatoes and liquid are evenly distributed, season with salt and pepper. Scatter garlic cloves around roast. Seal and set at high pressure for 60 minutes.
• Let pressure cooker naturally release for 20 minutes, then manually release any remaining pressure. Remove pot roast to cutting board, slice or shred meat. Skim fat off tomato mixture and add beef back to pot. Serve beef and sauce over orzo, egg noodles or polenta with some garlic cloves, just press them right out of their papery skins.
• Heat a little olive oil in a heavy bottomed pan large enough to hold the beef roast. Generously salt the roast all over. When oil is shimmering, brown roast on all sides. Remove to a plate. Swirl a little water in the empty tomato can and deglaze the pan, scraping up any brown bits. Pour into the bottom of the slow cooker and place roast on top, along with any accumulated juices.
• Season the roast with some fresh, cracked black pepper. Crush the tomatoes by hand and pour the tomatoes over the roast, then scatter the garlic cloves around and on top of the roast. Cook on high for 6 to 8 hours until beef is tender. Mine took about 7 hours, depends on the size of your roast.
• Skim as much fat as you can from the surface. If you tied your beef, remove to a cutting board and slice or shred the beef and return to the slow cooker. Otherwise, use a fork and spoon to shred the meat into large pieces in the pot. Serve beef and sauce over pasta or polenta, with some garlic cloves, just press them right out of their papery skins.
• Preheat oven to 300º (If desired, brown the beef as directed above in the slow cooker instructions and after deglazing, return roast to pot and continue.)
• Put tomatoes in bowl with juices and crush by hand. Put roast in an ovenproof 4- to 5-quart heavy pot or Dutch oven with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
• Skim as much fat as you can from surface. Cut roast into slices or shred and serve with sauce and garlic, over pasta or polenta.

GARLIC HERB POT ROAST RECIPE

Steps:

• Cut beef into 2-inch cubes.
• Place the meat on a plate, sprinkle evenly with spices, and set aside.
• Turn the Instant Pot on "Saute" setting and melt the butter or coconut oil in the pot.
• Thinly slice the onions and add to the melted butter.
• Saute for 4-5 minutes until tender and slightly browned.
• Deglaze the pan with the red wine, if using.
• Add the roast pieces in a single layer on top of the onions.
• Pour the broth over the roast.
• Put the lid on the Instant pot, lock, and seal.
• Press cancel to stop the Saute setting and then press the "Manual" button and set the time to 40 minutes, making sure the valve is set to seal.
• While the roast is cooking, chop the carrots into 1-inch pieces.
• When the roast is finished, release the pressure by pushing the "cancel" button and then carefully turning the valve to "venting" until the pressure is released.
• When pressure releases, remove lid and quickly add the chopped carrots. Quickly replace lid and use the manual setting to program a 10-minute additional cook time.
• When cooking has finished. Press cancel and either quick release the pressure or allow it to release naturally.

ASIAN STYLE POT ROAST

Steps:

• Preheat the oven to 350°F.
• Generously salt and pepper the chuck roast.
• Place a large, heavy, oven-safe pan with a tight fitting lid over high heat. When the pan is very hot, add the oil and swirl to coat the bottom of the pan. When the oil is shimmery, lay the chuck roast down on the hot pan and do not move it for 4 minutes. After 4 minutes, lift the corner of the roast to see whether it has a dark brown surface. If it does not, continue cooking for another 1-2 minutes before flipping to cook the other side the same way. After the roast is well-browned on both sides, toss in the ginger and garlic, pour in the broth or stock and the fish or soy sauce, put the lid in place and put the covered pan in the preheated oven. Leave it alone without peeking in the pan for 2 hours.
• After 2 hours, scatter the potatoes, carrots, and onions around the roast in the pan, replace the lid and cook for another hour or until the beef, potatoes, and carrots are all fork-tender. Using a slotted spoon, transfer the vegetables to a bowl (fishing out and discarding the pieces of ginger.) Use tongs to transfer the roast to a cutting board and lightly tent it with foil to prevent it from drying.
• You can cut the roast, drizzle the pan sauces over it, and serve it with the vegetables immediately, or you can thicken the sauces before serving. If desired, drizzle with soy sauce and toasted sesame oil.

GARLIC-STUDDED POT ROAST

Steps:

• Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.
• Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
• When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
• Preheat oven to 450 degrees F.
• Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
• Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.

GARLIC & ONIONS POT ROAST

Steps:

• For best results, brown the meat well,first. You can definitely skip the step and it will be fine.
• Layer garlic, celery and onions on the bottom of the crockpot, add beef, tomatoes, herbs and liquid.
• Cook on low for 8-10 hours. Thicken the sauce if you like.
• In the oven--325 in a covered casserole for about 2.5 hours, on the stove top, covered, over low for about the same time, but check the liquids often.