Emeril'S Pot Roast - cooking recipe

Ingredients

1 (5 lb) chuck roast
10 cloves garlic, peeled
olive oil
salt
freshly ground black pepper
4 cups beef stock
3/4 lb potato, quartered
2 medium onions, peeled and quartered
3/4 lb carrot, peeled
3/4 lb turnip, peeled
3/4 lb parsnip, peeled
1/4 cup flour
1/2 cup water

Preparation

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.