Emeril's Pot Roast

Name: Emeril's Pot Roast
Ingredients: One 4- to 5-pound sirloin tip, shoulder or chuck roast, netted or tied at 1-inch intervals; 12 garlic cloves, peeled and cut lengthwise in half; 1 1/2 tablespoons Emerilís Original Essence or; Creole Seasoning; 1 1/4 teaspoons salt; 1 1/4 teaspoons freshly ground black pepper; 2 tablespoons vegetable oil; 8 large carrots; 4 medium celery ribs, cut crosswise in half; 4 medium yellow onions, quartered; 16 small red potatoes (each about 1 1/2 inches in diameter), scrubbed; 2 bay leaves; 1 cup dry red wine; 3 tablespoons tomato paste

www.emerils.com

Experience Emeril's flavorful Pot Roast, braised to perfection with garlic, wine, and Emeril's Original Essence for a delicious family meal in just 30 minutes of prep.

View full recipe on www.emerils.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.

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Butcher's twine
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Paring knife
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Aluminum foil
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Serving platter

Ingredients

One 4- to 5-pound sirloin tip, shoulder or chuck roast, netted or tied at 1-inch intervals
12 garlic cloves, peeled and cut lengthwise in half
1 1/2 tablespoons Emerilís Original Essence or
Creole Seasoning
1 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
2 tablespoons vegetable oil
8 large carrots
4 medium celery ribs, cut crosswise in half
4 medium yellow onions, quartered
16 small red potatoes (each about 1 1/2 inches in diameter), scrubbed
2 bay leaves
1 cup dry red wine
3 tablespoons tomato paste