Creole Beef Pot Roast
Yield - about 7 - 10 Dinner Servings
5 lb Sirloin tip beef roast (Trimmed of fat and silver skin) (See Chef notes below)
1 GARLIC POD (Peeled, leave toes whole)
1/4 cup extra virgin olive oil
1/4 cup all purpose flour
2 TSP FRESH Cracked black pepper
1 TSP red pepper flakes
1 TSP white pepper
1/2 cup red WINE
1 large yellow ONION (Finely diced)
2 WHOLE BAY Leaves
1 cup diced TOMATO FILLETS
2 TSP BEEF BASE
1 tsp WHOLE THYME LEAves
8 OZ FRESH MUSHROOMS (Sliced)
1/2 LB carrots (peeled and cut into 3 inch lengths)
1 lb red potatoes (Peeled)
Clean beef roast of exterior fat and silver skin, but ensure that the roast is one piece of meat. Use a thin blade filet knife, and stab the roast about 2 inches deep, insert one of the toes of garlic. Continue in other portions of the beef until all of the garlic is stuffed into the roast.
Preheat a 12 quart Dutch oven over high heat with olive oil. (Make sure you have a tight fitting lid for the Dutch oven for the roasting portion of this recipe.) Dredge the roast completely in the flour, sprinkle with peppers and brown the roast in the Dutch oven. Remove from the Dutch oven, an deglaze with red wine, add onions, bay leaves, tomatoes and beef base. Return beef to the Dutch oven add thyme and mushrooms, cover; then roast in a preheated 300F oven for 1 -1/2 hours (90 minutes).
Add carrots and potatoes, cover and continue to roast for 45 minutes.
Remove all ingredients from the Dutch oven except for the liquid juices. Place the Dutch oven on a stove top and reduce drippings by 1/2, stir constantly to insure that the gravy does not stick or burn. The flour from the initial braising will act as a roux and thicken the gravy.
Chopped bell peppers and celery can be added to this recipe if desired.
Use a warmed ceramic serving platter, slice roast into 1/2 inch slices add all vegetables, smother with gravy and serve with Chicken Stock Rice.
I like to use a sirloin beef tip roast for this recipe, some people use a chuck roast, but I find that to have too much fat and gristle.
Also some people may find that the beef is over cooked. But I think people in South Louisiana like their roast cooked this way, in fact many Creoles fight for the "debris", crumbles from the slicing of the roast.
If there are any leftovers, the meat and gravy will make the best Po Boy you ever had!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: November 27, 2016
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