In New Orleans, daube usually turns up around the holidays because it’s filled with tradition and perfect for colder weather. Normally this version of French daube takes longer to make than your typical pot roast, but when you start with Blue Runner® Ya-Ya Gumbo Base, you can cut time without cutting the flavor. Spend more time with your family and less time in the kitchen with Blue Runner.
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Boeuf Daube (Creole Pot Roast)
- 2 cans Blue Runner® Ya-Ya Gumbo Base
- 1 tablespoon olive oil
- 3½ pounds beef chuck pot roast
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 bay leaf
- 6 Yukon gold potatoes, peeled, quartered
- 3 garlic cloves, peeled
- 3 carrots, cut into large pieces
- 3 celery stalks, cut into large pieces
- 1 whole medium sized onion, quartered
- 2 stems of green onion, for garnish, finely chopped
- Preheat the oven to 275 degrees F.
- Pour oil into a large oven-safe pot over high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, then lower the temperature to medium-high.
- Add onion, garlic, and celery into the pot. Cook while stirring often, until vegetables start to release their juices, about 3 minutes.
- Loosen any brown flavor bits on the bottom of the pot, then add the Blue Runner® Ya-Ya Gumbo Base.
- At this point, you can add the carrots, potatoes, and bay leaf. Stir and make sure the chuck is three-fourths of the way covered in liquid. Season to taste if needed. Cover the pot.
- Roast in the preheated oven until the chuck roast is tender, about 2½ to 3 hours.
- Serve with your choice of side or on top of rice or mashed potatoes, garnish with green onion.