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How To make Louisiana Roast Beef
1/4 c Onions, chopped very fine 3/4 ts Black pepper
1/4 c Celery, chopped very fine 3/4 ts Minced garlic
1/4 c Bell peppers, chopped fine 1/2 ts Dry mustard
2 tb Unsalted butter 1/2 ts Ground cayenne
1 ts Salt 4 lb Boneless sirloin roast
1 ts White pepper
In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen -----
How To make Louisiana Roast Beef's Videos
Roast Beef Po'boy
Take a bite of the Big Easy with this mouth-watering Debris Roast Beef Po'boy! Tender shreds of slow-roasted beef smothered in a delicious and rich gravy piled high on a fresh, crusty po'boy and served with tangy pickled peppers, crisp lettuce, fresh tomato and an amazing Creole spread made with the finest Blue Plate mayo. This classic Southern sandwich done backyard style is a true flavor explosion in every bite.
Ingredients
Roast
• 1 chuck roast, trimmed
• 1 onion
• 2 stalks celery
• 2 carrots
• 5 cloves garlic
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 tbsp beef base
• Creole seasoning
• 1 tbsp oil
• 1 tbsp flour
• 8 cups water
• bay leaf
• 2 sprigs thyme
Sauce
• 2 tbsp Blue Plate mayo
• 1 tsp creole mustard
• 2 dashes hot sauce
• 1 dash Worcestershire
• Creole seasoning
Sandwich
• Crusty po'boy bread
• Lettuce
• Tomato
• Pickled peppers
Directions
1. Season trimmed roast, and brown in oil in large pot. Remove from pot once browned.
2. Place additional oil in pot and cook mirepoix until soft. Add garlic to soften.
3. Sprinkle in flour and slightly brown. Add in tomato paste and deglaze pan with red wine. Add in beef base, water and herbs. Mix well.
4. Add meat back in and cook a couple hours until tender.
5. Remove meat and discard herb stems and leaves. Blend gravy with a stick mixer or blender(optional) as it should be thick and broken down at this point.
6. Place meat back into gravy and shred with a fork into chunks.
7. Make spread by mixing all ingredients.
8. Toast bread and assemble sandwich!
Tastiest Pot Roast EVER?! Make Mississippi Pot Roast and Find Out!
If you're in the mood for a delicious and hearty pot roast, then this is the recipe for you! In this video, we'll show you how to make Mississippi pot roast, and you'll be amazed at how delicious and easy it is to make!
This Mississippi pot roast is the perfect dish to serve at a family dinner or a holiday gathering. It's hearty and full of flavor, and you'll love the easy and simple preparation process! So put the pot roast on your menu, and prepare to be surprised – this recipe is definitely a hit!
#potroast #crockpotrecipes #slowcookerrecipes
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Measurements Used
2 to 3 pound Pot Roast
8 to 10 Pepperoncini
1/4 cup to 1/3 cup Pepperoncini juice
1 packet Ranch Seasoning mix
1 packet Au Jus mix
1 to 2 tablespoon Dried Minced Onion
1/2 stick to 1 stick Butter (adjust as you see fit)
1 1/2 teaspoon Salt
1 1/2 teaspoon Black Pepper
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Cook with Me: Mississippi Pot Roast
This Mississippi pot roast was ????
.
Chuck roast – Or other inexpensive cut of meat.
Ranch dressing mix
Au jus gravy mix
Butter – Unsalted is best because the dressing and au jus are salt-heavy.
Pepperoncinis
.
.
.
#foodie #food #eat #dinner
How To Make Mississippi Pot Roast - Easy & Delicious Pot Roast Recipe #mrmakeithappen #potroast
A lot of you guys have tried my traditional Pot Roast Recipe... well say Hello to her Southern Cousin from Mississippi lol. I first tried this recipe about 5-6 years ago when I was trying the Keto Diet, and I've been hooked ever since! I promise you will love this one! Let's #MakeItHappen
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Shopping List:
3-4 lb chuck roast
1 packet ranch seasoning
1 packet au jus gravy mix
1/2 - 1 stick butter
4-8 pepperoncini peppers + 2 tbsps juice
1/2 quart beef stock
1-2 tbsps flour
1 onion
2 tbsps garlic
rosemary
salt, pepper, garlic, onion powder
Directions:
Allow roast to come up to room temp. Season generously. Heat dutch oven or skillet over high heat and add avocado oil. Sear meat on all sides for 2-4 minutes or until a nice crust develops - then remove. Discard any burnt oil and add in butter. Once butter melts, add in your flour and cook for 1-2 minutes. Add 1/2 of your beef stock and deglaze the pan. Add in garlic and mix to combine. Add onions and then add back in your roast. Mix in ranch packet and au jus gravy mix. Add peppers and some of the juice from the jar. Toss in a sprig of rosemary and cover with a lid. Place in a 350 degree oven for 3-4 hours or until the roast passes the fork test (should be fork tender and shred easily). Enjoy!
Po'Boy Sandwich | Roast Beef Po Boy Sandwich
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The BEST Oven Pot Roast EVER!!! | Oven Pot Roast Recipe
INGREDIENTS
1 tablespoon olive oil
1 3-pounds boneless chuck roast
2 stalks of celery, sliced
2 large carrots, sliced
2 medium yellow onions, sliced
5 cloves garlic, minced
4 sprigs of fresh thyme
6 russet potatoes, cut into wedges
kosher salt
ground black pepper
Garlic powder
Dried Parsley
2 cups beef broth
INSTRUCTIONS
Preheat oven to 350 degrees.
Season both sides of the chuck roast evenly with all seasoning listed above. Use your judgment when adding the Seasoning, you will not the meat.
In a large dutch oven over medium-high heat, add your olive oil, when the oil is hot, add the seasoned chuck roast.
Brown the chuck roast on each side until you see a nice brown crust, about 3 minutes on each side. Remove the chuck roast from the pan and set it aside.
Turn the temperature down to medium-low, then add the chopped carrots and sliced celery, and onions to the pot. Cook the vegetables for five minutes, until the vegetables start to turn golden brown. Add the garlic and thyme and cook for about two minutes.
Place the chuck roast back into the pot, add in the potatoes and beef broth, and put a lid on your pot.
Cook pot roast for 3 to 4 hours, checking at three hours. Once fork tender, take the roast out of the oven.
Serve with vegetables and pan drippings.
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