Pot Roast New Orleans Style
|Lean chuck roast||2 1⁄2 Pound, patted dry|
|Ground red cayenne pepper/Black pepper||1⁄2 Teaspoon (Or To Taste)|
|Vegetable oil||2 Teaspoon|
|Yellow onion||1 Large, coarsely chopped|
|Celery stalk||1 Large, coarsely chopped|
|Sweet green pepper||1 Small, cored, seeded, and coarsely chopped|
|Garlic||2 Clove (10 gm), minced|
|Canned crushed tomatoes in puree||28 Ounce (1 Can)|
|Low sodium beef broth||1 Cup (16 tbs)|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Dried thyme||1⁄2 Teaspoon, crumbled|
1 Rub the meat all over with the red pepper, black pepper, and salt.
In a 5-quart Dutch oven or flameproof casserole, heat the oil over moderately high heat.
Add the meat and cook, turning, for 5 to 7 minutes or until browned on all sides.
Transfer the beef to a plate.
Add the onion, celery, green pepper, and garlic to the Dutch oven and saute for 5 to 7 minutes or until the onion is golden.
2 Add the flour to the vegetables and cook the mixture over low heat, stirring constantly, for 2 minutes.
Add the tomatoes, broth, thyme, basil, and bay leaf, stirring until well blended, then return the meat to the Dutch oven.
Bringthe liquid to a boil over high heat.
Lowerthe heat, cover, and simmer for 2 1/2 to 3 hours or until the roast is tender.
Skim any fat from the surface of the cooking liquid and remove the bay leaf before serving.