Epiphany Season Menu: Emeril's Pot Roast

I found this recipe on Food.com.  The contributor says it is an Emeril Lagasse recipe.  All I know is it is pretty easy and smells delicious as it is cooking in my oven right now.

Emeril's Pot Roast
Serves 5

1 chuck roast (2 1/2 lbs)
5 garlic cloves, peeled
olive oil  to taste (1/2 T)
salt and pepper to taste
2 c beef stock
1/2 lb potatoes, quartered
1 med onion, peeled and quartered
1/2 lb carrots, peeled (I cut in 3rds)
1/2 lb turnips, peeled (I cut in quarters)
1/2 lb parsnips, peeled (I cut into 3rd)
1/8 c flour
1/4 c water

Preheat oven to 325 degrees.  Make 5 slits throughout roast.  Stuff a clove of garlic in each slit.  Rub the entire roast with olive oil.  Season wit salt and pepper.  Heat a large skillet over medium heat.  When the pan is hot, sear the roast on all sides, about 3 minutes.  Remove from the pan and place the roast in a dutch oven with a cover.  Add the stock and cover.  Place in the oven and cook for 4 hours.  (I turned mine about half way through as recommended by another chef.)

Place the vegetables around the roast and cover.  Cook for an additional hour.  Remove the roast from the oven and arrange on a serving platter, reserving the liquid.  Whisk the flour and water together.  Pour the reserved liquid and grime into a saucepan and bring to a simmer.  Whist the flour mixter into the reserved liquid.  Bring the liquid back to a simmer and cook for 4-6 minutes.  Season with salt and pepper.


I'm hoping there will be some leftovers to make soup with tomorrow for lunch.  We'll see. . .