Best Creole Pot Roast Recipes

Creole Pot Roast image

Provided by Vicki Q

Categories Roast Beef

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 20

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

Crock Pot Creole Pork Roast image

Provided by mersaydees

Categories Pork

Time 8h45m

Yield 10-12 serving(s)

Number Of Ingredients 12

4 -4 1/2 lbs pork loin roast, trimmed of fat (reserve trimmings)
1 medium onion, thinly sliced
3 garlic cloves, minced (or pressed)
1 medium green bell pepper, chopped
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 teaspoon cayenne (or more to your taste)
1 (14 1/2 ounce) can crushed tomatoes
2 tablespoons cornstarch
2 tablespoons water
4 tablespoons fresh parsley, chopped

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.

Nutrition Facts : Calories 407.9, Fat 17.7, SaturatedFat 6.4, Cholesterol 147.1, Sodium 161.7, Carbohydrate 6.5, Fiber 1.3, Sugar 0.8, Protein 53

Simmered Creole Pot Roast with Pimiento Dumplings image

Provided by EdsGirlAngie

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

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.