Sunday, May 27, 2012

Sunday Supper - Claudia's Roast Beast

While my mother would much rather be out sketching the beautiful Louisiana wildlife and landscapes, she has been known to take over the kitchen with her tasty recipes from time to time. (Side note: for the simple protection of their sanity, Pete and Claudia rarely try to cook at the same time . . . 
"Too many butts in the kitchen!")

On certain Sunday mornings, my mom would get up early to throw this slow-cooked masterpiece in the oven before we left for mass. By the time we got back, you could smell the savory goodness before we even opened the door.

  • 3 lb beef chuck roast
  • 8 cloves of garlic, minced
  • 1 tablespoon salt
  • 2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • Worcestershire sauce
  • 2-3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 3 stalks of celery, chopped
  • 1 lb carrots, sliced
  • 1/2 lb fingerling potatoes

  1. Mix the salt, black pepper, cayenne pepper and garlic in a small bowl.
  2. Using a sharp knife, cut a number of small incisions in the meat.
  3. Fill each hole with the mixture. Rub the remaining seasoning onto the surface of the roast.
  4. Place the meat in a large resealable storage bag and add enough Worcestershire sauce to coat. Marinate in the refrigerator for 1-2 hours.
  5. Allow the roast come to room temperature.
  6. Preheat oven to 275 degrees F. 
  7. In a large cast iron pot, brown the roast on all sides in a small amount of olive oil.
  8. Remove the roast from the pot and set aside.
  9. Sauté the onions, celery and bell peppers in 1 tablespoon of oil until tender (5-7 minutes). Remove from heat.
  10. Place the roast back in the pot with the sautéed vegetables. Add the carrots, potatoes and three cups of water.
  11. Cook in the oven, uncovered, at 275 degrees F for 1 1/2-2 hours.
My mom and sister at an art show displaying some of my mom's work.

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