Wilma Subra's Pot Roast

Main Course

Recipe courtesy of Chef Chuck Subra

Serves 6 to 8

  • 1 5-pound boneless beef chuck roast
  • 2 tablespoons vegetable oil
  • 1 cup  diced onions
  • 1 cup diced carrots
  • 1 cup diiced celery
  • 4 tablespoon minced garlic
  • 2 teaspoon dried thyme
  • 2 tablespoons dried oregano
  • 4 cups beef stock
  • 4 cups  water
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Tabasco
  • ½ cup  all-purpose flour
  • ½ cup  vegetable oil
  • salt and ground pepper







Season the roast with salt and pepper.
Coat the bottom of the pot with 2 tbsp of vegetable oil and place on medium to high heat.
Place the roast in the pot and brown on all sides (about 15 minute’s total.)
Transfer the roast to a roasting pan and bake in a 350 degree oven for 1 hour.
Turn the heat down on the pot to medium and add the rest of the vegetable oil and then the flour.
Stirring constantly cook until the roux is medium brown.
Add the onions, celery and carrots.  Cook for 4 minutes stirring constantly. 
Add the garlic, thyme and oregano.  Cook for 1 minute then add the beef broth and water.
Bring to a simmer and add the Tabasco and worcestershire sauce. 
Remove the roast from the oven and place in the pan, cover tightly and cook for 2 1/2 to 3 hours or until the beef is tender.
Stir and turn the roast over several times during the cooking process. 
When the roast is done remove it from the pot and place on to a cutting board.
Season the sauce / gravy with salt and pepper to taste. 
Slice the pot roast and serve with the sauce / gravy over rice and side vegetables (i.e. fresh roasted corn, green beans and field peas)

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive