Pot Roast Creole Recipe

Prepare and Sear

Pat the 3 lb beef chuck roast dry with paper towels. Season all sides with 2 tsp kosher salt, 1 tsp black pepper and 1 tbsp Creole seasoning. Lightly toss 2 tbs all-purpose flour over the roast to help develop a crust. Heat 2 tbs vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until a deep brown crust forms. Transfer roast to a plate.

Sauté Aromatics

Reduce heat to medium. Add the chopped large yellow onion (sliced), 3 chopped carrots, and 2 chopped celery stalks to the pot. Cook 6–8 minutes until onions soften and edges brown. Stir in 3 tbs minced garlic and 2 tbs tomato paste and cook 1–2 minutes until fragrant and tomato paste darkens slightly.

Deglaze and Braise

Pour in 1 cup dry red wine (or 1 cup beef broth if omitting wine) and use a wooden spoon to scrape browned bits from the bottom of the pot. Add 4 cups beef broth, 1 tbs Worcestershire sauce, 2 bay leaves, and 1 tsp dried thyme. Return the roast to the pot, nestling it into the liquid and vegetables. The liquid should come about halfway up the roast; add additional broth if needed.

Slow Cook

Bring to a gentle simmer, then cover the Dutch oven and transfer to a preheated oven at 300°F (150°C). Cook 3 to 3 1/2 hours or until the roast is fork-tender and pulls apart easily. Alternatively, simmer on low on the stovetop for the same time, or cook in a slow cooker on low 8 hours (transfer to slow cooker after searing and sautéing). During the last hour, add 1–2 tablespoons butter to enrich the braising liquid.

Rest and Shred

Remove the roast from the braising liquid and let rest 15 minutes on a cutting board. Reserve the braising liquid for the Créole gravy. Shred the roast into large fork-tender pieces or slice against the grain depending on preference.

Strain about 3 cups of the pot roast braising liquid into a measuring cup, skimming off excess fat. If needed, chill briefly and skim fat, leaving flavorful juices. In a medium saucepan, melt 3 tbs unsalted butter over medium heat. Whisk in 3 tbs all-purpose flour to make a blond roux, cooking 2–3 minutes until it smells nutty but does not darken too much.

Slowly whisk in the 3 cups strained braising liquid, smoothing lumps as you pour. Bring to a simmer and cook 4–6 minutes until thickened to gravy consistency. Stir in 1 tsp Creole/Cajun seasoning and 1 tsp hot sauce if desired. Taste and adjust salt and pepper. Finish with 1 tbs chopped fresh parsley. Keep warm until serving and spoon over sliced or shredded roast.

Peel (optional) and cut 2 lbs russet potatoes into 1–2 inch chunks for even cooking. Place in a large pot, cover with cold water by 1 inch, add 1 tsp salt, and bring to a boil. Reduce to a simmer and cook 15–20 minutes until potatoes are fork-tender.

In a small saucepan or microwave, warm 1 cup whole milk with 4 tbs unsalted butter and 2 tsp minced garlic until butter melts and garlic is fragrant (do not boil). Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture.

Mash potatoes with a potato masher or ricer, gradually adding warmed milk-butter-garlic mixture until smooth and creamy. Season with 1 tsp black pepper and additional salt to taste. Keep covered and warm until plating.

Trim the ends from 1 lb fresh green beans and rinse. Slice the small yellow onion thinly. Cut 4 bacon slices into 1/2-inch pieces.

In a large skillet over medium heat, cook the bacon pieces until crispy, about 6–8 minutes. Remove most of the rendered fat, leaving about 1–2 tbs in the skillet. Add the sliced onion and cook 3–4 minutes until translucent. Stir in 1 tsp minced garlic and cook 30 seconds.

Add the trimmed green beans to the skillet and toss to coat in bacon fat. Pour in 1 cup chicken broth, add 1 tsp salt, 1 tsp black pepper and 0.25 tsp red pepper flakes (if using). Bring to a simmer, cover, and cook 8–10 minutes until beans are tender-crisp. For softer beans, cook a few minutes longer. Uncover and simmer 1–2 minutes to reduce remaining liquid. Adjust seasoning and stir in cooked bacon pieces before serving.