Roast, Rice & Gravy

Stuffing for Roast:

take a small bowl and mixed the following ingredients

• 2.5 tbs. minced garlic

• 1 tsp. “Better than Bouillon” Beef base

• 1/2 tsp. Tony Chachere
  

• 1/2 tsp. Tabasco – “Green pepper blend” – https://www.amazon.com/gp/product/B017IX07OU/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B017IX07OU&linkCode=as2&tag=familyrecip0e-20&linkId=b27a72a603a16638f8159e9757d687e3

• 1/2 heaping tsp. Montreal Steak Seasoning

• 1 tsp. Worcestershire Sauce

• 1 squirt liquid smoke

• 1/2 tsp. jalapeno juice – “may omit”

• 1 (5.5 – 6 lbs.) – chuck roast

• Preheat oven to 450 degrees

Stuff Roast with 1/2 to 3/4 of the stuffing mixture, reserve the rest for later. See above picture of how to stuff roast. You will cut slits into the roast and fill with the stuffing mixture. Once stuffed dust roast with Tony’s Chachere’s and Montreal Steak Seasoning. In a black Iron pot or heavy gauge pot, place 1 tbs. olive oil and heat on Medium/High fire. Brown roast on all sides then set aside. Lower fire to medium and place 1/2 lbs. fresh cajun Sausage removed from casing and break up into pieces and brown. Add 3/4 container of “Holy Trinity” (see reference items) + 1 cup of water. Cook for about 8 to 10 minutes. Add to the onion mixture: the remaining stuffing mixture, 1 tbs. liquid smoke, 5-6 shakes or Tabasco, 1 & 1/2 to 2 tbs. Tony Chachere’s Brown Gravy mix, 1 tbs. Tony Chachere’s Instant Roux (see reference items), 2-3 bay leaves, 3 heaping tbs. butter (hey no one said this was diet food LOL) Put fire up to Medium/ high add 4 cups of tap water and place roast back into the pot. Cover and cook for about 5-10 minutes. Place covered pot in the preheated oven for about 1 hour checking after 30 minutes to make sure there is still enough liquid in pot if not add one cup water at a time( but you should still have enough liquid). Place pot back into oven for another 35-40 minutes. Take the roast out and slice against the grain of the meat. Cut on a board that has edges because you will want to reserve the juices from roast that will be on the cutting board and place roast slices and the juices back in pot cover and place back in oven for another 30-40 minutes until roast is very tender. If Roast is not tender add about 3 cups of ice on top of roast and place back in oven for another 30 minutes. Serve gravy over cooked rice and serve with beans, corn or any other vegetables of your liking. I served it with corn for the kids and black eyed peas for the others.