Thursday, October 11, 2007
Garlic Studded Pot Roast
Saturday evening we had my in-laws over for dinner. We had some errands to run so I wanted to make something that didn't take a long time to prep. It also had to be something that I KNEW would be good but also blog worthy (since I haven't updated at all in October). The recipe that fit the bill was my Aunt Ari's Garlic studded pot roast (and I'm adding this post at work so the recipe below is how I remember it not the way she wrote it). I served it with mashed potatoes and snow peas.
Ari's Garlic Studded Pot Roast
3-4 lb chuck roast
24 cloves of garlic, peeled
2 tbsp olive oil
1 cube of beef bouillon and 2/3 cup hot water or 2/3 cup beef broth
fresh thyme and rosemary
Start by using a knife to create 24 holes in the roast, about an inch and a half deep. Stuff the garlic cloves into the holes. Season the outside of the roast with salt and pepper. In a dutch oven, heat the olive oil until it ripples. Brown each side of the roast for 4-5 minutes. Don't be afraid to let the meat get really brown, this is what makes it so good! When the meat is brown pour beef broth over the meat (to come up about an inch) and put the fresh herbs around the meat. Reduce heat to medium low and cook for 3 to 4 hours or until meat is tender.
Cooks note - I do not have a dutch oven so I just browned the meat and transferred to a covered dish in my oven. I cooked it at 425 for 20 minutes then reduced the heat to 325 and cooked for 3 1/2 hours. I also made a gravy with the pan drippings!