• Main
  • Recipes
  • Garlic-Studded Pot Roast (Emeril Lagasse) Recipe

Garlic-Studded Pot Roast (Emeril Lagasse) Recipe

Posted by
Rate It!
Garlic-Studded Pot Roast (Emeril Lagasse)
Add your photo!
Ingredients
8
Count
Nutrition
537
Calories
Total time
255
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Roasted Vegetables:
  5. 2 turnips, cut into 1-inch pieces
  6. 2 carrots, cut into 1-inch pieces
  7. 12 red pearl onions
  8. 2 beets, cut into 1-inch pieces
  9. Extra-virgin olive oil
  10. Salt and freshly ground black pepper
  11. Preheat oven to 450 degrees F.
  12. 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.
  13. Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 536.89 Kcal (2248 kJ)
Calories from fat 327.06 Kcal
% Daily Value*
Total Fat 36.34g 56%
Cholesterol 177.24mg 59%
Sodium 1182.1mg 49%
Potassium 845.42mg 18%
Total Carbs 1.9g 1%
Sugars 0.05g 0%
Dietary Fiber 0.2g 1%
Protein 50.6g 101%
Vitamin C 1.6mg 3%
Iron 5.4mg 30%
Calcium 59.3mg 6%
Amount Per 100 g
Calories 175.12 Kcal (733 kJ)
Calories from fat 106.68 Kcal
% Daily Value*
Total Fat 11.85g 56%
Cholesterol 57.81mg 59%
Sodium 385.57mg 49%
Potassium 275.76mg 18%
Total Carbs 0.62g 1%
Sugars 0.02g 0%
Dietary Fiber 0.06g 1%
Protein 16.5g 101%
Vitamin C 0.5mg 3%
Iron 1.8mg 30%
Calcium 19.3mg 6%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 13.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top