Pot Roast With 40 Cloves of Garlic

By Emma Laperruque
October 1, 2018

Author Notes: The garlickiest pot roast that ever was, inspired by the Provençal classic, Chicken With 40 Cloves of Garlic. We love serving this atop buttery egg noodles, but boiled potatoes or steamed rice are just-as-good companions. For bonus points, top with fresh herbs, like parsley or dill, and maybe a dollop of yogurt or sour cream. Feel free to play around with the liquid: I like how the vegetable broth and garlic vibe with each other, but you could do beef broth or chicken broth or either of those cut with some wine. Emma Laperruque

Serves: 6
Prep time: 30 min
Cook time: 4 hrs 30 min


  • 2 tablespoons canola (or other neutral) oil
  • 3 pounds boneless beef chuck, patted as dry as possible
  • 1 1/2 tablespoons kosher salt, plus more to taste
  • 2 medium onions, peeled and roughly chopped
  • 1 1/2 pounds carrots, peeled and roughly chopped
  • 40 peeled garlic cloves
  • 4 cups vegetable broth


  1. Heat the oven to 325°F.
  2. Set a large Dutch oven on the stove over high heat. While it’s getting good and hot, season the beef all over with salt. When the pan is hot, add the oil. Sear the beef all over—figure 4 minutes per side—until the outside is deeply browned and crusty. Transfer the beef to a plate.
  3. Add the onions and carrots to the pan. Toss in the rendered beef fat and season with a pinch of salt. Cook for 5 minutes, stirring occasionally. Add the garlic, another pinch of salt, and toss. Cook for another 5 minutes.
  4. Nestle the seared beef on top of the vegetables, then pour the broth around the perimeter. It should rise about halfway up the meat. Bring the liquid to a simmer, then cover the pot and get in the oven.
  5. Roast for 3 1/2 to 4 hours, flipping the meat halfway through. You can start checking the meat at 3 hours—exactly how tender or toothsome you like it is totally personal.
  6. Before serving, remove any butcher’s twine (if it was there, holding the meat together) and use 2 forks to tear and pull the meat into big hunks and shreds. Season with more salt to taste.
  7. Serve with something starchy. This keeps perfectly in the fridge for leftovers all week. I also love freezing portions for pat-on-the-back weeknight dinners down the road.

More Great Recipes:
French Provençal|American|Garlic|Beef|Braise|Leftovers|Dinner

Reviews (16) Questions (2)


Michillinda October 16, 2018
My Dutch oven is a #22, would all of this fit in it?
Author Comment
Emma L. October 16, 2018
Hey there! That might be too tight... You could halve the recipe or divide into multiple pots to be safe?
Maryanne October 13, 2018
Please address the beef fat in the instructions but not the ingredients!
Author Comment
Emma L. October 14, 2018
Hi Maryanne! Please see my reply to mygr8kids24 below. No need to buy any additional beef fat—it's just the rendered fat from searing the beef in step 2.
mygr8kids24 October 12, 2018
Recipe states add beef fat, yet not in ingredients. Trim from meat??
Author Comment
Emma L. October 14, 2018
Hi, apologies for any confusion! That refers to the rendered fat from searing the beef in step 2. Will adjust to "rendered beef fat" for clarity.
Stephanie M. October 11, 2018
I don't have a dutch oven, anyway other ideas on how to make this?
Author Comment
Emma L. October 14, 2018
Hi! I haven't tried it in another vessel, but a big sturdy pot would be my next pick.
Tatjana P. October 11, 2018
Made this last night. It is delicious but quite bland.
Mary T. October 11, 2018
Did you brown the meat thoroughly before surrounding it with the stock/water/ liquid? As I've heard time and time again, "Take the time to brown it all over... Brown food tastes good!"
Michele October 9, 2018
I made this in the pressure cooker (90 minutes). I used chicken broth and red wine as that’s what I had on hand. It was delicious!
Author Comment
Emma L. October 10, 2018
Wow! That's so cool to hear. Thanks for reporting back, Michele!
Mary T. October 8, 2018
I have made 'Chicken with 40...' many (MANY) times after seeing a "Good Eats" episode aloooong time ago. I now braise the chicken with a stem of rosemary tucked under the skin, and try to serve it with toasted baguette slices (for smearing with the wonderful garlic). And I no longer count the cloves; I just pick out 2 to 3 fresh, firm heads and toss it all in!
Author Comment
Emma L. October 10, 2018
You had me at rosemary.
Lisa J. October 7, 2018
In regard to #4 instruction: "Get in the oven." I don't fit.
Lisa P. October 8, 2018
Thank you, I thought I was the only one.