Creole Daube

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 8
• 3 -5 lbs boneless chuck roast
• creole seasoning
• 2 -3 garlic cloves, halved
• 1/2 cup canola oil
• 1/4 cup flour
• 1 cup onion, chopped
• 1/4 cup bell pepper, chopped
• 1 celery rib, chopped
• 2 -3 green onions, chopped
• 1 (8 ounce) can tomato sauce
• 1/4 cup dry red wine
• 1/4 cup parsley
• 1 -2 bay leaf
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon black pepper

Recipe

• 1 season the roast with the creole seasoning.
• 2 make slits in the roast and insert the garlic.
• 3 in a 5 qt dutch oven heat the ¼ cup of the oil.
• 4 over medium heat brown the roast on all sides.
• 5 reduce the heat to low and continue to cook, covered, while preparing the roux.
• 6 *if roast sticks, add ¼ cup water.
• 7 in a separate heavy pot heat the remaining oil.
• 8 add the flour, stirring constantly, over medium heat until the roux is the color of chocolate.*take care not to burn the roux. stir constantly!
• 9 reduce the heat to low and add the onion, bell pepper, celery, and green onion and cook until they are limp.
• 10 stir in the tomato sauce and cook for 10 minutes.
• 11 add the wine and 1 cup water slowly to the roux.
• 12 add the parsley, bay leaves, sugar, salt, and pepper to the tomato sauce mixture.
• 13 pour the sauce over the roast.
• 14 simmer slowly on top of the stove for 2-3 hours, or until the roast is very tender.
• 15 add more water if needed.
• 16 season again and serve.