To begin you need to make the special Emeril seasoning mix he calls the Essence. It will be more than you need but once you discover the beauty of it you'll be using it more often on other meats. I usually mix a batch and put in in a zip lock bag or old seasoning container I wash, rinse and dry out.
Ingredients for the roast are
5 to 7 pounds of roast
1 whole head of garlic (separate and peel gloves)
hot sauce
1 TB of Essence
1 TB garlic powder
3 TB veg oil
1 large yellow onion
2 ribs celery
1/2 med green pepper
2 TB teriyaki sauce
1 tsp Worcestershire sauce
Preheat oven to 450%. Pierce meat all over with a parry knife and stuff one glove of garlic in each followed by few drops of hot sauce. (I do this part in reverse, I find it's easier to put the hot sauce in when you are piercing the meat, that way you can hold open the slit with your knife to drop the hot sauce into the slit). Sprinkle all sides with Essence and garlic powder and rub into the meat. Heat the oil in a dutch oven, (I don't have a dutch oven I used a roasting pan in the oven and browned my meat in a cast iron skillet on the stove top), whichever method you use heat the oil then brown the meat evenly on all sides, takes about 10-15 minutes. If using a dutch oven add the chopped onion, celery, green pepper and enough water to come one inch up the side of the pan. (if not using a dutch oven you can do this part in the skillet then pour in your roasting pan) Add the teriyaki and Worcestershire sauce and stir to combine & loosen any browned bits in bottom of the pan. (getting the browned bits from the bottom of the pan from browning adds tremendous flavor), bake for 45 minutes. Reduce the temperature of the oven to 35 degrees and add more water if necessary to come one inch up the sides of the pan. Continue to cook until tender, about 3 1/2 hours.
If you want to make the gravy to it:
6 TB butter
4TB flour
1 med onion finely chopped
1/2 med. green pepper chopped
1 rib of celery finely chopped
2 cloves garlic minced
1/2 bunch green onions, chop green and white part separately
2 c beef stock
1/2 c heavy cream
1 pd mushrooms
1 TB teriyaki sauce
salt and freshly ground pepper
Melt 4 TB butter in medium saucepan. Whisk in flour, cook stirring constantly until it's chocolate colored mix is formed, about 15 minutes. Add onion, bell pepper, celery, garlic and white part of the green onions. Cook until veggies are soft not brown, about 5 minutes. Whisk in beef stock and cream, cook until thickened. While sauce is simmering melt 2 TB butter, add mushrooms, cook until tender and brown around the edges, about 5 minutes. Add mushrooms and teriyaki sauce to gravy and simmer. Remove your roast from roasting pan and strain pan juice into the gravy.
I usually make this for special occasions or holidays, it gets devoured. A nice Sunday dinner on cold winter day to adds warmth and a beautiful aroma to the whole house is good. My grand kids will help me mix up the seasonings and pour the hot sauce into the slits for me and they love rubbing the sauce all over the roast but I do make sure they wash their hands good afterwards.
I don't know if you like ham but I also have a recipe for a ham baked on top of sweet potatoes, it comes out looking like blacken tar but you'll swear your grandmother made it it's that good.
Okay I'll look it up tomorrow and send it over to you. It's the best pot roast I ever make, I think you'll love it. Emeril is good at what he does.
To begin you need to make the special Emeril seasoning mix he calls the Essence. It will be more than you need but once you discover the beauty of it you'll be using it more often on other meats. I usually mix a batch and put in in a zip lock bag or old seasoning container I wash, rinse and dry out.
2 1/2 Tb paprika
2 TB salt
2 TB garlic powder
1 TB Black pepper
1 TB onion powder
1 TB dried oregano
1 TB dried Thyme
Ingredients for the roast are
5 to 7 pounds of roast
1 whole head of garlic (separate and peel gloves)
hot sauce
1 TB of Essence
1 TB garlic powder
3 TB veg oil
1 large yellow onion
2 ribs celery
1/2 med green pepper
2 TB teriyaki sauce
1 tsp Worcestershire sauce
Preheat oven to 450%. Pierce meat all over with a parry knife and stuff one glove of garlic in each followed by few drops of hot sauce. (I do this part in reverse, I find it's easier to put the hot sauce in when you are piercing the meat, that way you can hold open the slit with your knife to drop the hot sauce into the slit). Sprinkle all sides with Essence and garlic powder and rub into the meat. Heat the oil in a dutch oven, (I don't have a dutch oven I used a roasting pan in the oven and browned my meat in a cast iron skillet on the stove top), whichever method you use heat the oil then brown the meat evenly on all sides, takes about 10-15 minutes. If using a dutch oven add the chopped onion, celery, green pepper and enough water to come one inch up the side of the pan. (if not using a dutch oven you can do this part in the skillet then pour in your roasting pan) Add the teriyaki and Worcestershire sauce and stir to combine & loosen any browned bits in bottom of the pan. (getting the browned bits from the bottom of the pan from browning adds tremendous flavor), bake for 45 minutes. Reduce the temperature of the oven to 35 degrees and add more water if necessary to come one inch up the sides of the pan. Continue to cook until tender, about 3 1/2 hours.
If you want to make the gravy to it:
6 TB butter
4TB flour
1 med onion finely chopped
1/2 med. green pepper chopped
1 rib of celery finely chopped
2 cloves garlic minced
1/2 bunch green onions, chop green and white part separately
2 c beef stock
1/2 c heavy cream
1 pd mushrooms
1 TB teriyaki sauce
salt and freshly ground pepper
Melt 4 TB butter in medium saucepan. Whisk in flour, cook stirring constantly until it's chocolate colored mix is formed, about 15 minutes. Add onion, bell pepper, celery, garlic and white part of the green onions. Cook until veggies are soft not brown, about 5 minutes. Whisk in beef stock and cream, cook until thickened. While sauce is simmering melt 2 TB butter, add mushrooms, cook until tender and brown around the edges, about 5 minutes. Add mushrooms and teriyaki sauce to gravy and simmer. Remove your roast from roasting pan and strain pan juice into the gravy.
I usually make this for special occasions or holidays, it gets devoured. A nice Sunday dinner on cold winter day to adds warmth and a beautiful aroma to the whole house is good. My grand kids will help me mix up the seasonings and pour the hot sauce into the slits for me and they love rubbing the sauce all over the roast but I do make sure they wash their hands good afterwards.
I don't know if you like ham but I also have a recipe for a ham baked on top of sweet potatoes, it comes out looking like blacken tar but you'll swear your grandmother made it it's that good.