Beef Roast
 
Makes 8 servings
Ingredients
  • 1¼ cups flour
  • 2 teaspoons Creole seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 pounds chuck roast
  • 3 tablespoons vegetable oil
  • 1 yellow or white onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • ¾ cup water (or beef stock for richer flavor)
  • Serve with: hot cooked rice or New Orleans-style French bread
Instructions
  1. In a bowl, combine the flour, Creole seasoning, black pepper, garlic powder, and onion powder. Coat the roast evenly with the seasoned flour mixture.
  2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the roast and brown it on all sides.
  3. Remove the roast from the pot. Stir any remaining flour and seasoning mixture into the oil and cook for about 5 minutes, stirring constantly to make a light roux.
  4. Add the onion, bell pepper, garlic, and ¾ cup water (or beef stock). Stir and bring the mixture to a boil.
  5. Return the roast to the pot. Cover, reduce the heat to low, and cook for about 3 hours, or until the meat is tender and falls apart easily. Serve over rice with pan gravy or on French bread for a classic Creole-style roast beef po’ boy.
Notes
Kitchen Tip
Make sure the candy coating mixture reaches 300°. If it isn’t hard enough, it will be soft and sticky.
Recipe by Louisiana Cookin' at https://louisianacookin.com/beef-roast/