Yesterday I was surfing the web trying to find a "different way" to slow cook the Beef Chuck Roast I bought! I like buying this cut of meat because it is cheaper and you can still make wonderful things with it! I try to be very frugal when cooking and I also try to make healthy things! I know! You see lots of desserts posted here and sugary stuff... but the truth is that even when I love desserts I don't eat them (I used to but not any more.. or not as much as I did... don't take me wrong... I'd LOVE TO! but you can't eat all those delicious treats without your body paying the price) Hubby, on the other hand, loves all desserts (not so much the fruity ones) and since I enjoy baking he is pretty much in paradise! Plus, he doesn't gain any weight,
So I was looking for a recipe and I came across an idea! I saw Chef Emeril encrusting GARLIC CLOVES in a 3.5 lb. cut of Beef Chuck Roast! I immediately knew I would love it! I thought it was too much garlic (even for my taste) but I decided to give it a try! And Am I happy I did? It was perfect! So I thought I would share MY VERSION of the original recipe by Chef Emeril with you!
|See the Encrusted Garlic Cloves? This worked really great!|
Garlic Lovers' Pot Roast
- 1 (3-pound) boneless beef chuck roast
- 10 cloves of garlic, peeled and halved lengthwise
- About 2 teaspoons coarse salt (I use Kosher)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 chopped white onion
- 3 peeled and chopped carrots
- 2-3 stalks of chopped celery
- 2/3 cup of low sodium chicken stock, I recommend Swanson! If you don't have low sodium chicken stock then use 1/2 Stock 1/2 water.
- 1 cup of red or white wine (I used white, you don't have to use wine, you can just use more chicken stock but wine really brings it to another level)
- 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 both sides of your roast with salt and pepper.
- In a Dutch-oven (or big/heavy pot with tight lid), 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 chicken stock and wine. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning about 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 (or shred if preferred) and serve drizzled with pan juices.
© Paloma King