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Garlic Lovers' Pot Roast and Real-Deal Rice Pilaf (Emeril Lagasse) Recipe

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Garlic Lovers' Pot Roast and Real-Deal Rice Pilaf (Emeril Lagasse)
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Ingredients
11
Count
Nutrition
489
Calories
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Ingredients:

Directions:

  1. Using the tip of a sharp paring knife, make 20 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 slits as possible.
  2. Season the roast on all sides with the salt and pepper.
  3. In a Dutch oven, heat the oil over high heat. Add the oil and carefully add the meat. Sear the meat on all sides until very well browned, 4 to 6 minutes per side. Add the vegetables, carefully add the water and cover the pot. Reduce the heat to low to medium-low and cook until the roast is very tender, 3 to 3 1/2 hours, turning 2 or 3 times during the entire cooking time, adding a little more water, and wine if desired, as needed so that a little liquid always is on the bottom of the pan.
  4. Transfer the meat to a platter and let rest 10 minutes. Slice or pull the meat apart into serving pieces and drizzle the pan juices over the top.
  5. Rice Pilaf:
  6. 2 tablespoons unsalted butter
  7. 1/2 cup chopped yellow onion
  8. 1 cup long grain white rice
  9. 1 cup water
  10. 1 cup reduced-sodium chicken broth
  11. 1 teaspoon salt
  12. 3/4 cup frozen green peas, optional
  13. 2 tablespoons thinly sliced scallions, optional
  14. Position rack in center of oven and preheat the oven to 350 degrees F.
  15. In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft, about 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, about 2 minutes. Add the water, chicken broth, and salt and bring to a boil. Cover the pan with a tight-fitting lid. Using oven mitts or potholders, transfer to the oven, and bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
  16. Using oven mitts or potholders, remove the pan from the oven and add the peas and scallions, if desired. Toss gently to combine, then replace the cover and allow the rice to sit, undisturbed, for 5 to 10 minutes. Serve hot.
  17. Yield: 5 cups, 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 488.6 Kcal (2046 kJ)
Calories from fat 286.19 Kcal
% Daily Value*
Total Fat 31.8g 49%
Cholesterol 151.92mg 51%
Sodium 987.23mg 41%
Potassium 876.65mg 19%
Total Carbs 6.81g 2%
Sugars 2.52g 10%
Dietary Fiber 1.66g 7%
Protein 44.05g 88%
Vitamin C 5.2mg 9%
Vitamin A 0.2mg 7%
Iron 4.7mg 26%
Calcium 71.5mg 7%
Amount Per 100 g
Calories 148.16 Kcal (620 kJ)
Calories from fat 86.78 Kcal
% Daily Value*
Total Fat 9.64g 49%
Cholesterol 46.07mg 51%
Sodium 299.37mg 41%
Potassium 265.83mg 19%
Total Carbs 2.07g 2%
Sugars 0.76g 10%
Dietary Fiber 0.5g 7%
Protein 13.36g 88%
Vitamin C 1.6mg 9%
Vitamin A 0.1mg 7%
Iron 1.4mg 26%
Calcium 21.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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