How to make my favorite garlic studded pot roast!

I do mine on the stovetop, and it is yummy. Enough said.

WARNING: Contains potentially bad food photography. But I think I did okay without photoshopping them. :D

Step 1 Tools!

- a dutch oven of some sort. I have this hot little Calphalon number, and it was cheap and has served me well.
- a large chef's knife for chopping the veggies and slicing the meat.
- a spatula. (makes an appearance later in the instructable.)
- an apron. (Iron Chef = bonus points.)
- a cutting board.

Comments

[aimeee]

I first saw this last year but your colorful headboad instructable reminded me to try it. It came out yummy! I just hope I can get my kids to open their minds to try something new. Thanks!

[TheGAC]

This recipe looks great! I think I might try this with the lamb roast I have... I made something close to this with the lamb, and it was great which is why I would hope this could be even better. (I LOVE GARLIC!!!) Question... where do you find tomato paste in a tube like that? All I can normally find is a little tiny can (which is a lot more than what you list... I do like what tomato paste can do to a recipe, just don't know if I want to add that much)?

[jessyratfink]

I've never found it at larger supermarkets, but ethnic markets and smaller local stores always seem to carry it here in Louisville. :)

This is the type I use:
http://www.thecitypantry.com/amore-double-concentrated-tomato-paste.html

[eash]

I finally got around to trying this last night and it was delicious! I added green beans and used soy sauce instead of Worcestershire sauce, since we were out of the latter. I think next time I make it I might use two cloves of garlic. I can't get enough of the stuff. I'm very happy that it ended up making so much, since I'll get to freeze it and eat it a few times during the month. Thanks so much for sharing this!

[sameotoko]

you should try it with beer instead of broth. just boil the beer down to half it's volume to evaporate all the alcohol and substitute. You can also thicken it with a little dijon mustard, it's high in lecithin and that emulsifies the fats from the meat in the resulting gravy

[its a lion]

wow that looks very good. i may make this this weekend. the only thing i can think of about it though is that my mother is allergic to tomatoes. any possible substitutes to the tomato sauce or am i just going to have to fix her something else?

[jessyratfink]

You could probably just omit it and thicken the sauce a little more at the end. I don't think it would change the recipe that much. :)

[its a lion]

thanks. i reread it and its just 1/2 tbsp. when i first read it i just skimmed over the ingredients and thought it said 1/2 cup...

[jessyratfink]

Haha, no, I don't even like tomatoes that much. :P

[its a lion]

ok, i made it. it was very good. it was a very simple recipe. everyone that ate some liked it. my brother wouldnt try it because of the vegetables, but his opinion doesnt matter. i wasnt brave enough to put in the whole head of garlic, so i put in about 3/4. it was not overpowering so next time, the whole thing goes in. i did put in way too much broth though... and i was too lazy to let it all boil down, so it was thin. still had a good taste though.

[Poppa Chubby]

You could add a little extra flour to the oil at the beginning, after you brown the meat. It will thicken the sauce as it cooks. Mmmmm... Gravy!

[shantinath1000]

rather than the stove top I like to use the oven set at about 200 degrees F. since this is below the boiling point of water the meat never gets tough but the cooking liquid is hot enough to break down the meat.

[ventsi]

mmmmmmmmm tasty

[Grand Admiral Sushi]

Man, that looks so awesome. I'm gunna have to show this to my mom so she can cook it, as I burn water. Cool knife there, too.

[lazy_ninja]

oops! i meant "reduce," not "dilute"

[lazy_ninja]

this is a great recipe - I am most impressed. I tried it with fresh herbs, and with a bison roast. I didnt dilute the broth either - the leftover liquid will be used to make a very hearty french onion soup.

[egreen767]

omg it looks so good

[!Andrew_Modder!]

cool! i love garlic :-D but mabe it would be more tender if you make it in a ...umm.... slow cooker? is it called? well thats how i make my roast, and i just leave it in till i get home 4 dinnah :-)

[jessyratfink]

My days are too long for a slow cooker, sadly. I'm normally gone at least 9 hours during the day. Things would turn to mush. :P

[!Andrew_Modder!]

hmm. im gone 8 hours a day, and it works fine :-) cause i got one of tho's that have a umm how many hour thingies :-P, like you could have something done in 4 hours, or up to 16 hours (the temp varies, like the 4 hour is hotter,and cooks diff, unlike 16 witch is colder to say) idk how it works lol.

[jessyratfink]

Mine is not that fancy. It just has "high" and "low" and "warm". Even "low" can reduce things to slop in eight hours. :( I don't want to get another one, really, because it seems silly to get rid of mine when it works. But when this one dies I will be getting a nicer one that costs more than $25-30!

[!Andrew_Modder!]

lol ok :-) my mom got one that is like 60$ so its reeallly nice heh

[Uthman]

looks Helllllllllllllllllllla good !

[lemonie]

Oh yes, this looks very good, cooking with gas too. L

[rockyt]

and then me

[Crash2108]

Will you marry me?