Emeril'S Pot Roast

• 1 (5 lb) chuck roast
• 10 cloves garlic, peeled
• olive oil
• salt
• freshly ground black pepper
• 4 cups beef stock
• 3/4 lb potato, quartered
• 2 medium onions, peeled and quartered
• 3/4 lb carrot, peeled
• 3/4 lb turnip, peeled
• 3/4 lb parsnip, peeled
• 1/4 cup flour
• 1/2 cup water

1. Preheat the oven to 325 degrees.
2. Make 10 slits throughout the roast.
3. Stuff a clove of garlic in each slit.
4. Rub the entire roast with the olive oil.
5. Season with salt& pepper.
6. Heat a large skillet over medium heat.
7. When the pan is hot, sear the roast on all sides, about 3-4 minutes.
8. Remove from the pan and place the roast in a dutch oven with a cover.
9. Add the stock and cover.
10. Place in the oven and cook for 4 hours.
11. Place the vegetables around the roast and cover.
12. Cook for an additional hour.
13. Remove the roast from the oven and arrange on a serving platter, reserving the liquid.
14. Whisk the flour and water together.
15. Pour the reserved liquid and grime into a saucepan and bring to a simmer.
16. Whisk the flour mixture into the reserved liquid.
17. Bring the liquid back to a simmer and cook for 4-6 minutes.
18. Season with salt and pepper.

chuck roast, garlic, olive oil, salt, freshly ground black pepper, beef stock, potato, onions, carrot, parsnip, flour, water

Taken from www.food.com/recipe/emerils-pot-roast-17785 (may not work)