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.

Pot Roast With 40 Cloves of Garlic

Serves: 6 
Prep time: 30 min 
Cook time: 4 hrs 30 min

Ingredients

• 2tablespoons canola (or other neutral) oil
• 3pounds boneless beef chuck, patted as dry as possible
• 1 1/2tablespoons kosher salt, plus more to taste
• 2medium onions, peeled and roughly chopped
• 1 1/2pounds carrots, peeled and roughly chopped
• 40peeled garlic cloves
• 4cups vegetable broth

Directions

1. Heat the oven to 325°F.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

https://food52.com/recipes/77935-pot-roast-with-40-cloves-of-garlic