Pot Roast New Orleans Style Recipe
Ingredients
| 2 1/2 pounds lean chuck roast, patted dry | ||
| Ground black pepper | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Vegetable oil | 2 Teaspoon | |
| 1 large yellow onion, coarsely chopped | ||
| 1 large stalk celery, coarsely chopped | ||
| 1 small sweet green pepper, cored, seeded, and coarsely chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| Flour | 2 Tablespoon | |
| Tomatoes | 1 Can (10oz), crushed | |
| 1 cup low-sodium beef broth | ||
| 1/2 teaspoon each dried thyme and basil, 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.
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.
Chef
