Not all Creole food is spicy hot, but you can count on it to be well-seasoned and full of flavor, and this insanely easy pot roast is no exception. Laced with Italian seasoning, marjoram, and a hint of ground cloves, I promise you’ll wonder where this pot roast has been all your life.
I am a big fan of my slow cooker. (I’m not supposed to call it a crockpot out here on the Internet because that’s a trademarked name belonging to the Rival Company, a wholly-owned subsidiary of the Holmes Product Corporation, and how do I know who made yours? It could be anybody. Come to think of it, I don’t even know who made mine. Anyway, my goal is to get us all on the same page with regard to small kitchen appliances, not to commit trademark dilution. But you should know that when I say “slow cooker” I mean the Crockpot® kind, not something else.)
So anyway, I’m a big fan of my slow cooker, regardless of what we’re calling it. I’m back in school momentarily, and Lord knows I can’t do more than one thing at a time. I need dinner that will cook itself. This recipe really is a brilliant throw-it-all-in-there-and-forget-it recipe. Just make sure you’re using a chuck roast, not a rump roast or sirloin roast or anything else–truly what you need here is a CHUCK ROAST. That marbling, and that connective tissue? It matters.
This recipe is so silly easy! I don’t ever bother to sear the roast first, and it still turns a gorgeous brown. After plunking the chuck roast into the crock, add the sliced onion, tomatoes, a bay leaf or two, the beef stock, and the seasoning. Turn it on low and go about your business for 8 to 10 hours. When you resurface, you can thicken the juices into a gravy with a little cornstarch if you like, or you can leave it as is. In either case, you’ll be rewarded with a delicious, melt-in-your-mouth, tender, flavorful roast with beautiful tomatoes and onions just begging to be spooned all over a pile of mashed potatoes.
We also really love this as the biggest and best ever po’boy sandwich on day two. (And sometimes even on day one.)
Fall food is the BOMB.
Creole Pot Roast
Ingredients
- chuck roast, about 2.5 to 3 lbs.
- 1 onion, very thinly sliced
- 1 14.5-oz. can diced tomatoes, undrained
- 1 large bay leaf or 2 small ones
- 1 cup beef stock
- 1 t. marjoram
- 1 t. Italian seasoning
- ½ t. thyme
- ½ t. ground cloves
- 2 t. salt
- 1 t. pepper
- 2 T. cornstarch mixed with 2 T. cold water (optional)
Instructions
- Put the roast into the slow cooker. Add the undrained tomatoes, onion and bay leaves, stock and the next 6 ingredients. Cook on low for 8 to 10 hours.
- If you’d like to thicken the pan juices, remove the roast to a cutting board or plate and pour the juices and vegetables into a sauce pan. Mix the cornstarch with the cold water and add to the pan. Bring the liquid just to a boil, stirring. Serve!
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