3 lb Chuck Roast Tony Chachere's Creole Butter Marinade 1 Tb Tony Chachere's Creole Seasoning 1 Tb Sweet Hungarian Paprika 3 Tb Vegetable Oil 2 cups Onion, chopped 1 cup Carrot, chopped 1 cup Celery, chopped 3 Tb Tomato Paste 1 quart Beef Stock 2 Tb Butter 4 cups Pasta, cooked (large Macaroni or Fusili is good)
Rinse roast and pat dry. Inject with Creole Butter Marinade. Rub outside with Creole Seasoning and paprika. Heat oil in a Dutch oven. Brown roast on all sides and remove. Add onion, carrot, and celery. Sauté three minutes then add tomato paste and cook two minutes. Add roast back to pan and pour stock over meat. Bring to a boil, reduce heat to a simmer, cover, and cook 2 and 1/2 hours or until tender. When tender, remove roast to cook and carve. Cook the pan juices down by half and smash the veggies with a potato masher. The consistency should now be rich and thick and chunky. Melt butter into sauce. Adjust seasoning with Tony's if needed and serve over pasta.