NEW ORLEANS —
Beurre Manie’
8 Tbsp. room temperature unsalted butter
8 Tbsp. all-purpose flour
Add softened butter and flour to a medium-sized bowl.
Mash the ingredients together using a fork, pasty knife, or spoon.
Switch to using your hands to knead the ingredients until the flour is incorporated.
Store or use.
Perfect Pot Roast
3-4 lb. beef chuck roast, boneless
2 tsp. Creole seasoning
1 ½ tsp. Kosher salt, plus more to taste
1 tsp. ground black pepper
Olive oil
2 yellow onions, peeled and sliced
6 garlic cloves, minced
2 Tbsp. tomato paste
1 cup red wine or beef stock
2 to 3 cups beef stock, plus more as needed
2 tsp. Worcestershire sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves, dried
2 Tbsp. Buerre Manie’
1 lb. carrots
1 ½ lb. baby yellow potatoes
Chopped Italian parsley for garnish optional
Preheat oven to 300 degrees.
Generously season the meat with Creole seasoning, 1 ½ teaspoons Kosher salt and ground black pepper on all sides.
Heat about 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean.
Reduce to medium heat. Add the onions and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions. If the brown bits are burning too fast, add a few splashes of broth and deglaze. Stir minced garlic cook for another 1 minute until fragrant.
Add the red wine (or substitute with beef stock), and quickly deglaze the brown bits from the bottom and sides of the pot for a few seconds. Then, add 2 cups of the beef stock, Worcestershire sauce, tomato paste, fresh thyme sprigs, fresh rosemary sprigs, and bay leaves. Stir until evenly combined and bring to a low boil.
Return the seared meat back to the pot, along with its juices. The liquid should cover about half of the meat - if not, add more beef stock as needed. Cover securely with the lid and bake for 1.5 hours at 300 degrees.
Remove from oven and stir in Buerre Manie’. Then add the baby carrots and potatoes. At this point, adjust seasoning with salt and pepper. Return to oven (with the lid on), and cook for 2 hours more or until the meat is fork tender and falls apart, and until the vegetables are tender. If you want it to be even more tender, cook for another 15-30 minutes.
If desired, garnish with parsley. To serve, you can transfer to a large platter to serve it straight from the Dutch oven.