Wilma Subra's Pot Roast | Louisiana Kitchen & Culture

Ingredients

• 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