Creole Daube

DIRECTIONS

• With sharp knife or ice pick, punch holes in the roast, about 2 inches apart, and stuff with slivers of garlic.
• Rub roast generously with salt, pepper, and Creole seasoning.
• Heat oil in a heavy pot or Dutch oven, and brown roast well on all sides over medium-high heat.
• When browned, take roast out of pot and set aside.
• In the same oil, saute onion, bell pepper, and celery over medium heat until soft, about 10 minutes, stirring occasionally.
• Add minced garlic and cook 5 more minutes.
• Add tomato paste and cook, stirring frequently, almost until it begins to brown, about 10 minutes.
• Add tomato sauce and cook over medium heat, stirring occasionally, for about 5 minutes.
• Add wine, beef broth, Italian seasoning, cayenne, salt if needed, and sugar, and stir well.
• Return roast to pot, fat side up, turn fire to low, cover and simmer for 4 hours until roast is very tender.
• Stir well every hour and turn roast over half way through cooking.
• Slice roast thickly and return to sauce.
• Sprinkle with parsley and serve with spaghetti (or pasta of your choice).