Season roast with salt, pepper and cayenne, if desired.
Heat fat in dutch oven, brown roast on all sides; remove from pot; drain all but 1 Tbsp fat from pot
Add onion and carrot, cook until onion begins to brown.
Return roast to pot; add broth and enough water to bring liquid level 3/4 of the way up the roast.
Add remaining ingredients
Bring to a boil, cover and reduce to simmer.
Simmer, covered 3-4 hours until meat is very tender and almost falls apart.
Remove roast from pot and allow to rest.
Skim fat from pan juices; remove bay leaf and boil until reduced to gravy consistency.
Originally Submitted
3/19/2010
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