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Pot Roast New Orleans Style

Ingredients
  Lean chuck roast 2 1⁄2 Pound, patted dry
  Ground red cayenne pepper/Black pepper 1⁄2 Teaspoon (Or To Taste)
  Salt 1⁄4 Teaspoon
  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
  Flour 2 Tablespoon
  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
  Bay leaf 1
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef

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