4 Reviews

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!)

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spicuzzag April 28, 2015

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.

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Bonnie G #2 November 07, 2011

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.

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BecR September 23, 2009

This recipe was AWSOME!!! My entire family raved about it. It is definitely worth the effort and time to prepare.

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lnissel September 04, 2009
Creole Daube