Adapted from: Emeril Lagasse

Image credit: Emeril Lagasse

The Chuck or shoulder cuts require moist heat and are best for pot roasts or stews. This works well in a slow cooker if you have one — and since you are using moist heat, cooking for a longer time usually won’t hurt.


I (3+ lb) chuck or shoulder roast

lO cloves of fresh garlic, peeled

Drizzle of olive oil


Freshly ground black pepper

4 cups beef stock

3/4 pound small new or red potatoes, quartered

2 medium onions, peeled and quartered

3/4 pound baby canon, Peeled 3/4 pound baby turnips

3/4 pound baby parsnips, peeled 1/4 cup flour

1/2 cup water


Preheat the oven to 325°F. Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper.

Heat a large skillet, over medium heat. When the pan is hot, sear the roast on all sides, about 3 to 4 minutes. Remove from the pan and place the roast in a Dutch oven with a cover, covered roasting pan or a slow cooker.

Add the stock and cover. Place in the oven and cook for about 1.5+ hours, or until fork tender. In a mixing bowl, toss the vegetables with olive oil. Season with salt and pepper. Place the vegetables on 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 into a saucepan and bring to a simmer. Whisk the flour mixture into the
liquid. Bring the liquid back to a simmer and cook for 4 to 6 minutes. Pour over beef.