How to Make My Favorite Garlic Studded Pot Roast!




About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

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.

Step 2: Ingredients!

This is fairly long, so please bear with me. Not as scary as it looks!

- 1 1/2 to 2 1/2 pounds of beef. Choose your favorite cut!
- 3 medium potatoes.
- 2 carrots.
- 2 stalks of celery.
- 1 onion, white or yellow, your preference.
- 1 head of garlic. (Or less, if you're not as fond of it as I am.)
- Flour, to cover.
- Tomato paste, to taste. This will also thicken the "sauce". I used about a 1/2 tbsp, concentrated.
- 2 cans fat free, no salt added beef broth.
- Salt to taste, and to season meat.
- Freshly ground black pepper, coarse, to season meat and sauce. (I love Tellicherry. You should try it, it's the best!)
- 1 tbsp or so of worcestershire sauce, to add "meatiness".
- olive oil, for flavor and browning the meat.
- 1 bay leaf.

And now, the special spice blend! I typically use about 1-2 tsp each of dried oregano, thyme, basil and rosemary. I think it gives it the best flavor. You can use more or less to taste.

Yay! Now get to business. Put your apron on!

Step 3: Trim Fat Off Meat, Insert Garlic, Flour & Season Meat.

Even when you buy the meat somewhere real fancy, they'll still leave big chunks of fat on. I don't care for it, as it turns rubbery and weird, so I cut it off. There's enough marbling that we won't miss this big blob of meat.

After you trim the excess fat, season the meat with salt and pepper on all sides. Now we're going to prepare the garlic so we can stuff the meat.

Smash the garlic with the side of your knife, and peel off the skins. Then, cut each clove in half or fourths. :)

I've including a video so you can see how to stuff the roast, but you basically just make a hole large enough for the garlic clove, push it in, and then push the meat back together with your fingers. This ensures us garlicky goodness all over the roast. :D (Ah jeez, the end of my video got cut off. Oh well! I was saying, "There you go!")

Now, flour the roast so that it is evenly coated all over. Brush off excess.

Now let's move on the the pan. Have you put your apron on yet? You're really going to need it. I'm not lying!

Step 4: Browning the Meat. :D

Add a bit of olive oil to a hot pan (You'll want to do medium heat, most likely.) and then add your meat. Depending on the moisture content of the meat, the oil might pop all over you, so be careful! (See, aprons are helpful!)

Now you'll want to brown the meat on all sides. If some of the garlic escapes, that's okay. Just be as careful as you can. :)

Step 5: While the Meat Is Browning, Prepare the Veggies!

Make sure you've washed your cutting board and knife, kids! You'll want to chop everything up in fairly large chunks because they'll be cooking for around three hours. :)

If you have any garlic left over, mince that and put it in with the rest of the veggies.

I forgot to take pictures of this, so use the next step's picture for reference. Whoops.

Step 6: Add Veggies, Spices, Tomato Paste, Broth, Worcestershire Sauce...

You can saute the veggies for a moment around the meat, but it isn't really necessary!

Mix everything together in the pot around the roast. You'll probably want to start out with only one can of broth. You can add more liquid later if needed!

Mix and bring everything to a boil, and then cover and drop to a simmer. And now you'll let it go for an hour until you turn the meat. I normally turn the meat 4 times during the cooking, so both sides get nice and tender. Make sure to keep it covered and don't let it come to a rolling boil. :)

I normally cook mine for about 3 hours. It's done when the meat is tender enough to shred when you poke it with a fork.

Step 7: Remove the Pot Roast to a Plate to Shred, and Boil the Sauce to Thicken If Necessary. :D

I normally put in too much liquid, so I tend to thicken the broth after I remove the meat. :)

I normally serve it by putting the broth in a bowl and topping it with some of the meat. I like to serve it with crusty bread too. Makes it fancy!

I hope you like it. :D



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    26 Discussions


    9 years ago on Introduction

    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!


    10 years ago on Introduction

    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)?

    1 reply

    10 years ago on Introduction

    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!


    10 years ago on Introduction

    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

    11 years ago on Introduction

    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?

    5 replies
    jessyratfinkits a lion

    Reply 11 years ago on Introduction

    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 lionjessyratfink

    Reply 11 years ago on Introduction

    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...

    its a lionjessyratfink

    Reply 11 years ago on Introduction

    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 Chubbyits a lion

    Reply 10 years ago on Introduction

    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!


    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.

    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.


    11 years ago on Introduction

    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.


    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 :-)

    2 replies

    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

    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.