Recipe: New Orleans Style Pot Roast

NEW ORLEANS STYLE POT ROAST

2 1/2 pounds chuck roast
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper
1/4 teaspoon salt
2 teaspoons vegetable oil
1 large yellow onion, coarsely chopped
1 large stalk celery, coarsely chopped
1 small sweet green peppers, cored, seeded, and chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 (28 ounce) can crushed tomatoes
1 cup beef broth
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 bay leaf

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 5-7 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 5-7 minutes or until the onion is golden.

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, 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.

Servings: 8
Source: Reader's Digest