Rouse Family Recipe
Mrs. Rouse’s Chuck Roast
1 chuck roast, 3-4 pounds
1 tablespoon Creole or Cajun seasoning mix of your choice
1 tablespoon all-purpose flour
3 tablespoons olive oil
1 large onion, coarsely chopped
6 garlic cloves, peeled
1 cup (or more as needed) beef broth or stock
1 tablespoon chopped parsley
2 bay leaves
White rice, for serving
Preheat the oven to 325 degrees.
Season the roast with the Creole seasoning and dust evenly with the flour. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the roast evenly on all sides, about four minutes on each side. Transfer the roast to a platter. Add garlic and onions to the pot and cook until slightly browned, stirring, scraping up brown bits from bottom of pot. Return the roast to the pot and add beef broth or stock to cover the meat. Add bay leaves and parsley. Cover and cook for about 45 minutes or until the meat is fork tender.
Remove the pot from the oven and adjust seasoning if necessary. Remove and discard the bay leaves. Allow the meat to rest for about 15 minutes before slicing. Serve with white rice.