Boeuf Daube (Creole Pot Roast)
 
Ingredients
  • 2 cans Blue Runner® Ya-Ya Gumbo Base
  • 1 tablespoon olive oil
  • 3½ pounds beef chuck pot roast
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 bay leaf
  • 6 Yukon gold potatoes, peeled, quartered
  • 3 garlic cloves, peeled
  • 3 carrots, cut into large pieces
  • 3 celery stalks, cut into large pieces
  • 1 whole medium sized onion, quartered
  • 2 stems of green onion, for garnish, finely chopped
Instructions
  1. Preheat the oven to 275 degrees F.
  2. Pour oil into a large oven-safe pot over high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, then lower the temperature to medium-high.
  3. Add onion, garlic, and celery into the pot. Cook while stirring often, until vegetables start to release their juices, about 3 minutes.
  4. Loosen any brown flavor bits on the bottom of the pot, then add the Blue Runner® Ya-Ya Gumbo Base.
  5. At this point, you can add the carrots, potatoes, and bay leaf. Stir and make sure the chuck is three-fourths of the way covered in liquid. Season to taste if needed. Cover the pot.
  6. Roast in the preheated oven until the chuck roast is tender, about 2½ to 3 hours.
  7. Serve with your choice of side or on top of rice or mashed potatoes, garnish with green onion.
Recipe by Louisiana Cookin' at https://louisianacookin.com/delicious-boeuf-daube-creole-pot-roast-with-blue-runner/