One thing I will say the furlough has given me ample time to do a variety of things! I’ve been able to try new recipes, tweak old ones, and even fold and put away all my laundry (which is unheard of in my household). If the shutdown continues any longer I might actually have time to finish some of my sewing projects!This recipe for a garlicky pot roast reminds me of 40 clove chicken with beef instead of chicken. The recipe is an adaptation of Martha Stewart’s Garlic Lover’s Pot Roast with a Sweet Home Georgia twist!
Garlicky Pot Roast
- 1 (3-pound) boneless beef chuck roast
- 10 cloves garlic, peeled and halved lengthwise
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- 2 cups Russet Potatoes, peeled and cut into large chunks
- Pre-heat oven to 300 degrees. 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. It may seem like there are too many garlic cloves for the roast but trust me you want the extra flavor to infuse into the roast. Season with salt and pepper. Not the best picture but I think you get the general idea.
- 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. As you sear the meat, the garlic in the roast begins to cook as well. Add onion, carrots, celery, and 2/3 cup water. At this point, the smell coming from the pot should be mouth-watering!
- Cover and place in pre-heated oven. The roast should cook for 3 to 3 1/2 hours until very tender. During the cooking time be sure to turn the roast 2 to 3 times. Add more water, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. After 2 hours, placed potatoes on top of roast and put back in oven. The potatoes are added later so they still stay somewhat firm.
- Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.
Cooking time: 3.5 hours