Emerils Pot Roast With Wine Recipes

GARLIC-STUDDED POT ROAST

Steps:

• 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.
• 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.
• 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.
• Preheat oven to 450 degrees F.
• 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.
• Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.

AWESOME RED WINE POT ROAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
• Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.

STANDING RIB ROAST

Steps:

• Preheat the oven to 450 degrees F.
• Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.
• Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.
• If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.

EMERIL LAGASSE'S POT ROAST PASTA BOLOGNESE

Steps:

• In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes.
• Add the onions, carrots and celery and cook, stirring, until soft, 4-5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the wine, stir to deglaze the pan, and cook until the liquid is nearly all evaporated, about 3 minutes.
• Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over mediium heat until the sauce is thickened and flavorful, 20-30 minutes. Stir in the cream and parsley and adjust the seasoning according to taste. Remove from the heat and cover to keep warm.
• Meanwhile bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.
• To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.

EMERIL'S GARLIC -STUDDED POT ROAST

Steps:

• Make 30 (1 1/2inch deep) slits around outside of roast.
• Insert half of the garlic into the slits.
• Rub meat with Esscence, pepper and salt.
• Preheat oven to 400 degrees.
• 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.
• Add red wine to pan; scrape up any brown bits with a wooden spoon.
• Whisk together tomato juice and 1 cup water; add to wine in pan and cook for 2 minutes; remove and reserve.
• 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.
• Place roast on top of nest; add reserved liquid mixture and 2 cans of beef broth.
• Cover and bake for 1 1/2 hours.
• Uncover, baste and lower heat to 350 degrees.
• 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.
• Remove; baste and let rest for 15 minutes before carving and serving.

GARLIC LOVER'S POT ROAST

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.

EMERIL'S POT ROAST

Steps:

• Preheat the oven to 325 degrees.
• Make 10 slits throughout the roast.
• Stuff a clove of garlic in each slit.
• Rub the entire roast with the olive oil.
• Season with salt& pepper.
• Heat a large skillet over medium heat.
• When the pan is hot, sear the roast on all sides, about 3-4 minutes.
• Remove from the pan and place the roast in a dutch oven with a cover.
• Add the stock and cover.
• Place in the oven and cook for 4 hours.
• Place the vegetables around the roast and cover.
• Cook for an additional hour.
• Remove the roast from the oven and arrange on a serving platter, reserving the liquid.
• Whisk the flour and water together.
• Pour the reserved liquid and grime into a saucepan and bring to a simmer.
• Whisk the flour mixture into the reserved liquid.
• Bring the liquid back to a simmer and cook for 4-6 minutes.
• Season with salt and pepper.

EMERIL'S POT ROAST

Steps:

• preheat oven to 300°F.
• with a small sharp knife make slits all over the roast and insert garlic cloves. rub the roast with salt and pepper on all sides.
• heat your dutch oven over medium heat. add 2 Tbl oil when hot and sear the roast on all sides - about 4 minutes per side. Remove meat and set aside.
• reduce heat to medium, add the rest of the oil and the flour and stir about 5 minutes until chocolate brown in color.
• Add the onions, celery, bell peppers and carrots (and parsnips) and cook about 5 minutes until veggies begin to soften. Add the beef broth, bay leaves and tomato paste (dont be stingy!) and bring to a boil. Return roast to the pan cover and bake in the oven for 1 1/2 hours.
• Remove roast from the oven and turn over the meat. Scatter the potatoes over the top of the meat and return to the oven for 1 to 1 1/2 hours longer or until the meat is fork tender.
• Remove the roast and veggies separatly, let the roast rest for a few minutes before cutting. discard bay leaves. cut into slices or pull apart and serve with the vegetables. ladle gravy over everything and enjoy!

EMERIL'S COLA BRAISED POT ROAST WITH VEGETABLES

Steps:

• Preheat the oven to 325 degrees F.
• Season the roasts well on all sides with 2 teaspoons of the salt and the pepper each. Using a paring knife, make 10 small, thin slits total into each of the roasts on all sides, and fill the holes with the garlic cloves. Spread the rosemary amongst the 2 roasts and also stuff into the slits.
• Heat a saute-pan over medium-high heat and add two tablespoons of the olive oil. When the oil is hot, working one at a time, sear the roasts until very well browned on all sides, 4 to 6 minutes per side.
• Place the roasts in a roasting pan. Add the vegetables, the stock, and cola and tomato paste and blend well. The liquid should come about 1/2 way up the sides of the roast. Cover the pan with foil, place in the oven, and roast until the meat is falling apart-tender, about 3 to 4 hours, adding extra water as necessary to keep the liquid level at about 1/3 up the sides When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
• Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 1/4 cup of the fat in a small bowl and add the flour. Stir to make a smooth paste. Slowly whisk this mixture into the hot cooking liquid that remains in the roasting pan and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes or until the sauce is thick enough to coat the back of a spoon. Taste and adjust seasoning, if necessary.