Best 2 Creole Pot Roast Recipes

**Creole Pot Roast: A Flavorful and Comforting Dish with Variations to Suit Every Taste**

Indulge in the rich and comforting flavors of Creole Pot Roast, a classic dish that embodies the culinary heritage of Louisiana. This savory beef dish is slow-cooked in a flavorful broth infused with the aromatic trinity of onions, celery, and bell peppers, along with a medley of Creole spices that create a symphony of flavors. As the tender beef simmers, it absorbs the delectable broth, resulting in a melt-in-your-mouth experience. This article presents a collection of Creole Pot Roast recipes that cater to diverse preferences and dietary restrictions. Discover the traditional version made with beef chuck roast, as well as variations featuring other cuts of meat, such as pork shoulder or lamb shoulder. For those seeking a healthier option, explore the leaner version made with turkey breast. Vegetarian and vegan alternatives are also included, offering equally satisfying plant-based renditions of this classic dish. Each recipe provides step-by-step instructions, ensuring a successful and delectable culinary journey.

Let's cook with our recipes!

CREOLE POT ROAST

Creole Pot Roast image

Zesty and hearty... even pot roast snobs can like this one. Pair this with hot buttered garlic noodles and crusty warm bread for a stick-to-your-ribs meal.

Provided by Vicki Q

Categories Roast Beef

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

4 lbs chuck roast
1 tablespoon olive oil
1 (12 ounce) can beer
1 cup beef broth
1/2 cup onion flakes
4 garlic cloves, minced and crushed
1 teaspoon barbecue seasoning
1 tablespoon creole seasoning
1/2 teaspoon dry mustard
1/2 teaspoon hot paprika
1/2 teaspoon red pepper seasoning salt
1 teaspoon Worcestershire sauce
1/2 cup Heinz 57 steak sauce
1 (6 ounce) can tomato paste
1 tablespoon hot sauce
1/4 teaspoon cayenne
1 (4 ounce) can mushrooms
2 (2 1/2 ounce) cans sliced black olives
1 tablespoon cornstarch
2 tablespoons parmesan cheese

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.

Nutrition Facts : Calories 686.5, Fat 48.7, SaturatedFat 18.7, Cholesterol 157.7, Sodium 605.9, Carbohydrate 13.2, Fiber 2.3, Sugar 4.8, Protein 44.8

SIMMERED CREOLE POT ROAST WITH PIMIENTO DUMPLINGS

Simmered Creole Pot Roast with Pimiento Dumplings image

A slow simmer in this tasty tomato-onion-curry blend makes the tenderest meat with the yummiest dumplings. Even though I'm not a "carb addict", I love the versatility and ease of dumplings.

Provided by EdsGirlAngie

Categories One Dish Meal

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons butter (divided)
1 (2 1/2 lb) chuck roast (or something leaner if you wish)
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 large onion, sliced
2 teaspoons curry powder
2 teaspoons salt (divided)
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 2/3 cups flour
1 tablespoon baking powder
3/4 cup milk
2 teaspoons dried parsley
2 tablespoons chopped pimiento

Steps:

In a Dutch oven, brown roast on all sides in 2 tablespoons of the butter.
Add tomatoes and onion, cover tightly, and simmer over low heat for 2 hours.
Stir in curry powder, 1 teaspoon of the salt, sugar and Worcestershire sauce.
Cover and simmer an additional 30 minutes.
Remove roast to a heated plate and keep warm.
Bring liquid in Dutch oven to a boil, adding hot water if necessary (I find that the tomatoes lend enough liquid).
Blend together flour, baking powder, the remaining 1 teaspoon of salt, and dried parsley.
Cut in the remaining 2 tablespoons of butter, then stir in milk and pimiento until just moist.
Drop dumpling batter by the tablespoonful into the boiling liquid, then bring temperature to low, cover and simmer for about 15 minutes.
To serve, place dumplings around roast and drizzle with a bit of the pan juices.

Tips:

Use a Dutch oven or other heavy pot with a tight-fitting lid. This will help the pot roast cook evenly and prevent the meat from drying out.
Sear the pot roast before braising it. This will help to brown the meat and develop flavor.
Use a variety of vegetables in your pot roast. This will add flavor and nutrients to the dish.
Use a flavorful braising liquid. This could be anything from beef broth to red wine. The liquid should be flavorful enough to stand up to the strong flavors of the pot roast.
Cook the pot roast low and slow. This will help the meat to become tender and fall apart.
Serve the pot roast with mashed potatoes, rice, or noodles. You can also serve it with a side of vegetables.

Conclusion:

Creole pot roast is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious pot roast on the table in no time.