Description
In the late 1960's i got this from a small restaurant outside of houma louisiana. I remember i "oiled" the cook's vocal cords with a lot of cold jax beer to finesse the recipe out of him. About the only thing i've changed is re figuring it for the crock pot.
Ingredients
- Crushed Tomatoes In Puree
- Beef Stock
- Dried Thyme
- Dried Basil
- Crushed Red Pepper Flakes
- Bay Leaf
- Cayenne
- Fresh Ground Black Pepper
- Salt
- Chuck Roast
- Olive Oil
- Onions
- Celery
- Green Bell Pepper
- Garlic Cloves
- Flour
Instructions
- Add tomatoes, stock, thyme, basil, red pepper flakes and bay leaf to the crock pot set on high
- Mix well
- Mix cayenne, black pepper, and salt
- Rub well into the roast
- Heat a cast iron pan, add oil and brown meat on all sides
- Add to crock pot
- Saut the vegetables in the drippings until tender
- Add flour and cook for two minutes, stirring constantly
- Add vegetables to the crock pot
- Cover, reduce heat to low and cook 6-7 hours
- Cut into serving size portions
- Serve on a bed of rice