Vegetable Stand Pot Roast With Smashed Garlic And Onion Potatoes Recipes
GARLIC LOVER'S POT ROAST
This all-American Garlic Lover's Pot Roast recipe is courtesy of Emeril Lagasse. Pair it with Emeril's creamy Mashed Potatoes for a complete meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
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.
8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES
Provided by Ming Tsai
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning.
- Plating: On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with Garlic Fingerling Potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
- Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, and chervil with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
- Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.
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- To make the Pot Roast with Potatoes and Vegetables in your slow cooker, see the Slow Cooker Variation below. To make the Pot Roast with Potatoes and Vegetables in your oven, preheat the oven to 350°F (177°C) and continue as directed below.
- Using paper towels, pat the roast dry and season it really liberally with salt and pepper. In a large Dutch oven set over medium heat, heat 2 tablespoons oil. Add the roast and brown it on all sides, 10 to 12 minutes.
- Transfer the roast to a cutting board or a large plate. Add the remaining 1 tablespoon oil to the pot, which should still be over medium heat. Add the onion, potatoes, carrots, parsnips, garlic, and thyme, and season generously with salt and pepper. Stir to coat the vegetables with the oil. Cook until the vegetables start to brown, 5 to 10 minutes.
- Add 1/2 cup wine and cook, scraping up any bits from the bottom of the pot, until reduced by half, 3 to 5 minutes.
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