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.
Category: not set
Cuisine: not set
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 cloves
4 cups vegetable broth
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