MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Paula Dean's Roast Beef Categories: Beef, Bacon, Onion Yield: 6 Servings 3 lb Chuck roast, cut into 1 Inch pieces Kosher salt and black pepper Garlic powder Cooking spray 1/3 c All-purpose flour, plus 1/4 c More 4 tb Bacon grease 4 tb Cooking oil 1 lg Bell pepper, chopped 2 md Onions, chopped 1 c Diced celery 3 lg Cloves garlic, minced 4 c Beef broth or water 3 Bay leaves 1 ts Dried thyme 2 tb Hot sauce (Texas Pete) 1 tb Worcestershire sauce 1 ts Salt 1 ts Dried basil 5 md Fresh tomatoes, peeled -and quartered 10 oz Can extra hot stewed Tomatoes (Ro-Tel) 1/2 c Fresh chopped parsley Leaves Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired). Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot. Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your favorite hot buttered grits. From: Matt MMMMM