Recipe by Trinkets
As old as the swamps in Louisiana, this recipe predates the title pot roast! This is the most wonderful tasting pot roast you'll ever try. Worth every minute of the work! I have such fond memories of my grandmother creating this magic in her kitchen and her entire house filled with the heavenly aroma. For the Creole seasoning, I use Emeril's with half the salt and then watch the amount of salt and pepper you add depending on the amount already in your Creole seasoning.
Top Review by spicuzzag
This is the daube I was raised on! Or close to it. Coming from a New Orleans Italian family, the sauce was a bit different. But I tried this version and simply loved it! (I still remember getting "Italian" daube from Tony's Spaghetti House in the French Quarter!)
- 3 -5 lbs boneless chuck roast
- creole seasoning
- 2 -3 garlic cloves, halved
- 1⁄2 cup canola oil
- 1⁄4 cup flour
- 1 cup onion, chopped
- 1⁄4 cup bell pepper, chopped
- 1 celery rib, chopped
- 2 -3 green onions, chopped
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup dry red wine
- 1⁄4 cup parsley
- 1 -2 bay leaf
- 1⁄4 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper
Directions See How It's Made
- Season the roast with the Creole seasoning.
- Make slits in the roast and insert the garlic.
- In a 5 qt Dutch oven heat the ¼ cup of the oil.
- Over medium heat brown the roast on all sides.
- Reduce the heat to low and continue to cook, covered, while preparing the roux.
- *If roast sticks, add ¼ cup water.
- In a separate heavy pot heat the remaining oil.
- Add the flour, stirring constantly, over medium heat until the roux is the color of chocolate.*Take care not to burn the roux. Stir constantly!
- Reduce the heat to low and add the onion, bell pepper, celery, and green onion and cook until they are limp.
- Stir in the tomato sauce and cook for 10 minutes.
- Add the wine and 1 cup water slowly to the roux.
- Add the parsley, bay leaves, sugar, salt, and pepper to the tomato sauce mixture.
- Pour the sauce over the roast.
- Simmer slowly on top of the stove for 2-3 hours, or until the roast is very tender.
- Add more water if needed.
- Season again and serve.