Creole Pot Roast Recipes

CREOLE DAUBE

Steps:

• Season the roast with the Creole seasoning.
• Make slits in the roast and insert the garlic.
• In a 5 qt Dutch oven heat the ¼ cup of the oil.
• Over medium heat brown the roast on all sides.
• Reduce the heat to low and continue to cook, covered, while preparing the roux.
• *If roast sticks, add ¼ cup water.
• In a separate heavy pot heat the remaining oil.
• 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!
• Reduce the heat to low and add the onion, bell pepper, celery, and green onion and cook until they are limp.
• Stir in the tomato sauce and cook for 10 minutes.
• Add the wine and 1 cup water slowly to the roux.
• Add the parsley, bay leaves, sugar, salt, and pepper to the tomato sauce mixture.
• Pour the sauce over the roast.
• Simmer slowly on top of the stove for 2-3 hours, or until the roast is very tender.
• Add more water if needed.
• Season again and serve.

CREOLE POT ROAST

Steps:

• Place marrow bone in a pan and cover with water. Boil for about 5 or 10 minutes, just until you see a thick layer of froth on the top. Remove the bone, pour off the water and rinse the scum off the outside. Don't worry about flavor loss. This short boil only renders out the scum. If you are using a short rib just place it on a baking sheet or skillet in a 400 degree oven until somewhat browned.
• In a large dutch oven fry the bacon until brown then set aside.
• Cut the beef into large chunks, dry off, then brown on all sides in the bacon fat. If there isn't enough fat in the pan add a tablespoon or two of vegetable oil. Remove and set aside, then pour off most of the fat.
• Put in all the sliced onions and cook over a medium heat for about 5 minutes, then stir in carrots and turnips and cook for a couple of minutes.
• Pour in the rum and stir it while boiling until it picks up the browned bacon and beef bits from the bottom.
• When most of it is boiled off stir in the cooked bacon bits, place the marrow bone in the center, put the beef chunks over & around it, and pour the wine over it. The marrow bone should be completely covered.
• Place the herbs, garlic half, onion quarter with cloves, on top for easy removal when the dish is finished.
• When the wine just comes to a boil, put foil over the pot, cover it and place in a 325 degree oven for about 2 hours.
• Check after one hour to make sure there is still liquid to cover. If not add some water.
• When the meat is fork tender remove and dispose of the herbs, garlic half and clove studded onion quarter. Remove beef chunks to a covered dish.
• Strain the sauce and adjust the seasonings. If the sauce is too thin, make a paste of teaspoon of cornstarch and 2 tsps. of water and whisk it slowly into the cooled liquid before bringing it back to a boil. Add a pat of butter before serving.

CREOLE POT ROAST

Steps:

• In heavy roasting pan, brown roast in oil on all sides.
• Add to pan beer, broth, onion, garlic, seasonings, mustard, paprika, seasoned salt, worcestershire, 57 sauce, tomato paste, hot sauce, and cayenne.
• Bring to a simmer and cover for 2 hours.
• Add mushrooms and olives, simmering covered for another hour.
• Remove roast from pan.
• Stir in cornstarch and parmesan, simmering until thickened.
• Slice roast against grain and return to pan.
• Simmer another 10 minutes.

CROCK POT CREOLE PORK ROAST

Steps:

• Place a wide nonstick frying pan over medium-high heat and add the pork fat trimmings. Add pork roast and brown well on all sides. Remove to a plate and set aside. Add onion to hot pan and sauté until translucent, about 2-3 minutes depending on thickness of slices.
• Meanwhile, in a 4-quart or larger electric slow cooker, combine onion, garlic, bell pepper, and bay leaf.
• Place pork on top of onion mixture; sprinkle with black pepper, thyme, and red pepper. Pour in tomatoes. Cover and cook at low setting until pork is very tender when pierced (7 ½ to 8 hours).
• Carefully remove pork to a warm platter and keep warm. In small bowl, dissolve cornstarch in water. Skim and discard fat from cooking liquid, then blend in the cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (10 to 15 more minutes). Season to taste with salt.
• To serve, slice pork across the grain. Spoon some of the sauce over pork; sprinkle with parsley. Serve remaining sauce separately.

CREOLE PORK ROAST

Steps:

• Make slits in the top of the roast.
• Add 1 tbsp creole seasoning to the vegetable mixture and stuff into slits.
• Rub seasoning over the outside of the roast.
• Place on roaster uncovered at 350F until roast is browned.
• Reduce heat to 300F cover and continue to cook for 1 1/2 to 2 hours.

CREOLE-STYLE PORK ROAST

Steps:

• Combine all of the seasonings; set aside 1/2 teaspoon. In a saucepan over low heat, saute green pepper, onion and remaining seasoning mixture in butter until vegetables are tender. Stir in mushrooms and half the tomato paste. Spread mixture over the roast; place in shallow baking pan. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°-170°. Place roast on a serving platter; keep warm. , Transfer all but 2 tablespoons drippings to a measuring cup. Add enough water to measure 1-1/2 cups; set aside. Stir flour into drippings in pan. Gradually blend the 1-1/2 cups of liquid into flour mixture, stirring until smooth. Add reserved seasoning mixture and remaining tomato paste. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with the roast.