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Beef Roast with Creole-Style Gravy over Rice
Recipes
Beef Roast with Creole-Style Gravy over Rice
6 servings
3 hours, 15 minutes total (Active 30 minutes)

Ingredients

  • 2 lb boneless beef chuck roast
  • 2 tablespoons + 1 teaspoon creole seasoning, divided
  • 1 tablespoon canola oil
  • 1 (10 oz) bag frozen seasoning blend (diced onions, celery, bell peppers, and parsley)
  • ¼ cup flour
  • 12 oz dark lager beer (or beef stock)
  • 1 (14.5 oz) can diced tomatoes with garlic and onions
  • 2 ½ cups water
  • 1 (8 oz) package jambalaya (or dirty) rice mix

Steps

    1. Preheat large stockpot on medium-high 2–3 minutes. Coat beef with 2 tablespoons creole seasoning (wash hands).
    2. Pour oil in pot, then add beef; cook 8–10 minutes on each side until browned. Remove beef from pot.
    3. Place seasoning blend and remaining 1 teaspoon creole seasoning in pot; cook 3–4 minutes until vegetables soften. Add flour; cook and stir 1 minute.
    4. Stir in beer and tomatoes; bring mixture to a boil. Return beef to pot and cover; reduce heat to medium-low and simmer 2–2 ½ hours until meat is tender and 190°F (for shreddable).
    5. Bring water to a boil for rice during last 40 minutes of cook time. Add rice to boiling water and cover; reduce heat to low and cook 20 minutes or until rice is tender and water is absorbed. Remove pan from heat and let stand 5 minutes. Serve beef and sauce over rice.

Amount per ⅙ recipe serving: Calories 600, Total Fat 26g, Sat Fat 9g, Trans Fat 0g, Chol 145mg, Sodium 1430mg, Total Carb 43g, Fiber 2g, Sugars 5g, Protein 40g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 30%