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.
- 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
- 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.