Emeril Lagasse's Pot Roast Dianne
INGREDIENTS
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1 ½ pounds small to medium Red Bliss potatoes, quartered
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1 pound carrots cut into 3-inch lengths
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1 pound shallots, peeled, halved if large, with root end left intact
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3 teaspoons salt
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1 ½ teaspoons freshly ground black pepper, plus more for garnish
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One 3 ½-to 4-pound bone-in beef chuck roast
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8 cloves garlic, sliced
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1 cup homemade beef stock (see page 6) or packaged low-sodium beef broth
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6 tablespoons cognac
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4 teaspoons Worcestershire sauce
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2 teaspoons Dijon mustard
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2 teaspoons freshly squeezed lemon juice
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4 tablespoons (1/2 stick) unsalted butter, at room temperature
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¼ cup all-purpose flour
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½ cup chopped fresh parsley leaves, plus more for garnish
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Fleur de sel, for garnish, if desired
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Hot crusty bread, for serving
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