Louisiana Pot Roast

Chuck roast seasoned with Cajun/Creole herbs and spices, simmered in a trinity infused broth that results in an awesome gravy. Seasoning Blend. Mix together Two (2) Tsp Cajun/Creole seasoning One (1) Tsp Dried Oregano 1/2 Tsp ground Thyme 1/2 Tsp Cayenne pepper 1/2 Tsp Black Pepper Pat dry a 2 1/2 to 3 1/2-pound chuck roast. Cut 8 to 10 slits in the roast over halfway through, drop some of the seasoning mix into the slits then stuff with a small garlic clove. Coat the slit side of the roast with the remaining seasoning blend then dust moderately with flour. Heat a high smoke point cooking oil up over medium to medium high heat in large pot. Lay roast down slit side down and sear off about five minutes until beef is browned well and slits have closed up due to proteins contracting. Before flipping the beef, lower heat to medium low to low.........season top side with Cajun/Creole seasoning and drizzle with Honey. Turn beef honey side down and allow honey to caramelize. Once Honey starts browning keep the beef moving around. Season top side with more Cajun/Creole seasoning. Once the honey has caramelized well on the beef turn beef back over and allow beef to pick up as much of the caramelized honey as possible, then remove the roast to a resting dish. Deglaze the pot with a bit of water and pour in with the resting roast. Add 3 to 4 Tsp butter to the pot with a good glug of olive oil. Add One (1) large, small, diced onion Two (2) small diced green bell peppers Two (2) stalks of celery, small diced Sprinkle with a teaspoon or two of Cajun/Creole seasoning and sauté the vegetables over medium high heat, tossing every few minutes until soft. Add a few splashes of water a time or two to steam and help break the vegetables down. Once sugars start sticking from the onions and the trinity becomes rather sticky and clumpy add in Two (2) Tbsp flour. Toast the flour a few minutes to remove the raw edge from the flour. Add 1/2 bottle dry white wine, mix well with the roux and trinity and allow to cook off a few minutes to remove alcohol. Place the roast back into the pot. Pour drippings and deglaze liquid from the resting bowl into the pot. Add water to the pot to go just to the top of the roast. Dissolve one beef bouillon cube for every cup of liquid being used, add to the cooking pot. Add One (1) Tbsp Worcestershire Sauce Lay a few pats of butter on top of the roast. Sprinkle in a teaspoon or two more of Cajun/Creole seasoning, add a few bay leaves and lay in a pickled or fresh Jalapeno if desired. Cover and simmer gently for 1 1/2 hours. Check for tenderness and determine additional simmer time needed. Taste for seasoning and adjust to taste. Cover and continue to simmer. Toss halved yellow potatoes and baby carrots in olive oil, season with salt and pepper. Roast off at 400 for about an hour. Once roast is tender to taste and the carrots and potatoes to the pot. Sprinkle in a tablespoon or two of dried parsley. Let taters and carrots simmer about fifteen minutes uncovered. Taste gravy for seasoning and make final adjustments. Add salt, cayenne, Cajun seasoning or Worcestershire sauce to taste. Use corn starch slurry to thicken if desired. Serve sprinkles with Parsley or Chopped Green onions.