Daube a La Creole Recipe

Name: Daube a La Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -4 lb rump roast; 3 tablespoons salad oil; ¼ cup bell pepper, chopped; ½ cup celery, chopped; 2 onions, sliced; 3 cups cans stewed tomatoes; ½ cup sliced stuffed olives; 6 drops Tabasco sauce; 1 teaspoon seasoned salt; ¼ teaspoon black pepper

Servings: persons

1 -4 lb rump roast
3 tablespoons salad oil
¼ cup bell pepper, chopped
½ cup celery, chopped
2 onions, sliced
3 cups cans stewed tomatoes
½ cup sliced stuffed olives
6 drops Tabasco sauce
1 teaspoon seasoned salt
¼ teaspoon black pepper

1
In a 5 qt Dutch oven heat the 3 tbsp of the oil.
2
Over medium heat brown the roast on all sides.
3
Reduce the heat to low and continue to cook, covered, while preparing the roux.
4
*If roast sticks, add 1/4 cup water.
5
Reduce the heat to low and add the onion, bell pepper, celery, and onion and cook until they are limp.
6
Stir in the stewed tomato and cook for 10 minutes.
7
Add the salt, and pepper to the tomato sauce mixture.
8
Pour the sauce over the roast.
9
Simmer slowly on top of the stove for 2-3 hours, or until the roast is very tender.
10
Add more water if needed.
11
Remove meat and thicken pan juices with flour.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 -4 lb rump roast, 3 tablespoons salad oil, ¼ cup bell pepper, chopped, ½ cup celery, chopped, and more.

Yes, Daube a La Creole falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Daube a La Creole

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