Emeril's Garlic -Studded Pot Roast

“A very tender roast with lots of flavor; lots of garlic flavor! A recipe by Emeril Lagasse, this recipe is courtesy of the Food Network, with a little bit of changes made to the original. I found this while seaching for a recipe for my sirlion tip roast and wanted to share it. I served this with some warm buttered bread. I hope you enjoy it as much as we did.”
4hrs 25mins

Ingredients Nutrition


  1. Make 30 (1 1/2inch deep) slits around outside of roast.
  2. Insert half of the garlic into the slits.
  3. Rub meat with Esscence, pepper and salt.
  4. Preheat oven to 400 degrees.
  5. On stovetop, in a large OVEN-FRIENDLY dutch oven or roasting pan, brown roast in oil (all 4 sides, about 4 minutes each side); remove from pan.
  6. Add red wine to pan; scrape up any brown bits with a wooden spoon.
  7. Whisk together tomato juice and 1 cup water; add to wine in pan and cook for 2 minutes; remove and reserve.
  8. Place carrots, celery flat on bottom of pan; place bay leaves on those veggies and top with onions, potatoes and the rest of garlic, creating a nest for the roast.
  9. Place roast on top of nest; add reserved liquid mixture and 2 cans of beef broth.
  10. Cover and bake for 1 1/2 hours.
  11. Uncover, baste and lower heat to 350 degrees.
  12. Recover and cook another 2 to 2 1/2 hours, basting each hour in between and add additional water as needed, if liquids become too thick.
  13. Remove; baste and let rest for 15 minutes before carving and serving.

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