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!)
Loved this, the flavors where awesome - I used Creole Spice Mix for the creole spice and it was great. DH & I really enjoyed the blend of flavors. I did cook this in the crock-pot for ease. Served it over steamed rice. Thanks for the excellant directions on making the roux - I've never done that before and probably would have stopped way to soon if you hadn't put in the neat hint "looks like chocolate" now I know what a roux really is.
As an update to this, I wanted to come and let you know that this has become a favorite of ours and still make it often. Still using the crock pot and this time instead of using tomatoe sauce, used canned tomatoes (that's what I had) and it is still so very good.
Wonderful! A great first day of autumn meal that made plenty of delicious gravy that I served over mounds of homemade mashed potatoes. The roux took about 30 minutes to turn a dark brown color, the roast took about 4 hours to reach well-done which is how we like our chuck roasts. It was tender and the garlic gave a very nice subtle flavor without being overwhelming like some recipes can be. I thickened the gravy slightly right before serving. DH and I both give this Creole Daube a big thumbs up! Thanks Trinkets!! Made for the Ragin' Cajun photo tag event in the Photos Forum.
This recipe was AWSOME!!! My entire family raved about it. It is definitely worth the effort and time to prepare.