"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Garlic Pot Roast Recipe

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This recipe for Garlic Pot Roast, by , is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela Lick

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients

1 (3-pound) boneless beef chuck roast
20 cloves garlic, peeled
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
Red wine (optional)

Directions:
Directions:
1. Using the tip of a sharp 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. Season with salt and pepper.
2. 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. Add onion, carrots, celery, and 2/3 cup water. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning 2 to 3 times. Add more water or wine, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. If done in the oven, the temperature should be 300 degrees, and the roast should cook for 3 to 3 1/2 hours until tender.
3. Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.

Number Of Servings:
Number Of Servings:
a roast
Preparation Time:
Preparation Time:
awhile

 

 

 

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