Creole Daube

READY IN: 4hrs




  • 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.