CREOLE POT ROAST

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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

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

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