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Prep time
30 minutes
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Cook time
4 hours 30 minutes
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Serves
6
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
Test Kitchen Notes
This is one of our Big Little Recipes. Read more here: 5-ingredient Pot Roast (Featuring 40 Cloves of Garlic). —The Editors
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Pot Roast With 40 Cloves of Garlic
Ingredients
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2 tablespoons
canola (or other neutral) oil
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3 pounds
boneless beef chuck, patted as dry as possible
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1 1/2 tablespoons
kosher salt, plus more to taste
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2
medium onions, peeled and roughly chopped
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1 1/2 pounds
carrots, peeled and roughly chopped
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40
peeled garlic cloves
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4 cups
vegetable broth
Directions
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Heat the oven to 325°F.
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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.
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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.
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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.
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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.
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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.
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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.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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