| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Emlive07 |
10 |
servings |
INGREDIENTS
| 1 |
|
Beef Goose Neck Tender Roast ® |
|
|
Or chuck pot roast -; (3 to 5 lbs) |
| 10 |
|
Fresh garlic cloves; peeled |
|
|
Drizzle of olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
c |
Beef stock |
| 3/4 |
lb |
Small new or red potatoes; quartered |
| 2 |
md |
Onions; peeled, quartered |
| 3/4 |
lb |
Baby carrots; peeled |
| 3/4 |
lb |
Baby turnips |
| 3/4 |
lb |
Baby parsnips; peeled |
| 1/4 |
c |
Flour |
| 1/2 |
c |
Water |
INSTRUCTIONS
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 and pepper. Heat a large skillet, over medium heat. When
the pan is hot, sear the roast on all sides, about 3 to 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. In a mixing bowl,
toss the vegetables with olive oil. Season with salt and pepper. 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 to 6
minutes. Season with salt and pepper. Serve with the pot roast. This recipe
yields 10 to 12 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B80)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-09-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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