Pot Roast With 40 Cloves of Garlic

October 1, 2018

Test Kitchen-Approved

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

Food52 Review: This is one of our Big Little Recipes. Read more here: 5-ingredient Pot Roast (Featuring 40 Cloves of Garlic).The Editors

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

Ingredients

  • 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
In This Recipe

Directions

  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|Carrot|Garlic|Beef|Braise|Dinner|Leftovers

Reviews (32) Questions (2)

32 Reviews

A.G. December 6, 2018
Great recipe. I added a tablespoon of tomato paste with the carrots and onion and used beef broth instead of vegetable broth. Served over buttered noodles and with French bread. Everyone loved smearing the roasted garlic over the french bread. Delicious!
 
Author Comment
Emma L. December 6, 2018
Heck yes to buttered noodles and garlicky French bread!
 
Lisa J. November 7, 2018
This was soooo good! Followed the recipe exactly for the first time. Next time, I may substitute the veggie broth with beef broth. Also may add a tablespoon or two of tomato paste in with the sauteing carrots/onions/garlic. It's a keeper.
 
Author Comment
Emma L. November 7, 2018
Thanks, Lisa! So happy you enjoyed it.
 
deanna1001 November 4, 2018
This looks delicious and easy. I think I'll try it in a crockpot for an even easier time. After browning everything goes into the crockpot on low for 8-10 hours. I might use a bit less stock.
 
Author Comment
Emma L. November 4, 2018
Thanks! If you do try it in the slow cooker, would love to hear how it goes.
 
Nancy A. October 31, 2018
Hi~ I really want to make this because I love garlic but I'm a pescatarian. Would substituting the beef for my diet compromise a lot of the taste?
 
Author Comment
Emma L. October 31, 2018
Hi Nancy! What would you want to substitute in the beef's place? My first thought is this recipe for slow-roasted salmon (or other fish): https://food52.com/recipes/37487-sally-schneider-s-slow-roasted-salmon-or-other-fish. You could adapt that to include similar ingredients from this recipe, like onion, carrot, and garlic. I think your best bet is starting with a solid fish recipe, then substituting/adding ingredients that you're excited about (like garlic), versus starting with a meat recipe, then substituting the fish.
 
Nancy A. October 31, 2018
Oh I see! Thanks so much! I'll definitely try that :D
 
Mindy J. October 28, 2018
Ok, silly question, how large is the Dutch oven? I have 5.5 qt round.
 
Author Comment
Emma L. October 28, 2018
Never a silly question! A 5.5-quart Dutch oven should work well.
 
Caitlin M. October 21, 2018
Hi- Made this for dinner tonight and loved it. I was thinking of adapting for an upcoming dinner party...would short ribs work with this method?
 
Author Comment
Emma L. October 22, 2018
Thanks, Caitlin! So glad you enjoyed. Adapting to short ribs is a fun (and promising!) idea, though not one I've tried myself. The biggest factor you'd have to be mindful of is time, but that just means: Check earlier and more often. (The amount of liquid might vary, too, depending on how much meat and how it's cut.) I'm usually wary about trying something new for company, but the good news here is: You can make the dish days in advance, refrigerate, and gently heat up the day of the party. The flavors will get even better as they sit—and this way, there's less pressure right before people come over.
 
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.
 
Lisa J. November 7, 2018
Emma, perhaps, for even further clarification, you you adjust to read "toss chopped onions & carrots into the rendered beef fat..."<br />I had to read it several times before it was clear to me.
 
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.
 
Shelley C. October 28, 2018
You weren’t. It made me chuckle.
 
Cindi W. November 10, 2018
I giggled at that too!