Creole-Style Oven Pot Roast

Course : Cajun
Serves: 10
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Ingredients:

4 pounds bottom round beef roast
1 clove garlic -- small, slivered
1 Cup seasoned flour
2 tablespoons vegetable oil
1 medium Onion -- medium, sliced
1 medium bell pepper -- large, diced
1/2 rib celery -- cut in 2 inch-pieces
10 medium carrots -- cut in half
2 medium tomatoes -- large, peeled/chopped
1 tablespoon parsley -- chopped
2 pieces bay leaves -- small
1 cup water
1 teaspoon salt
1 teaspoon pepper -- freshly ground
8 large potatoes -- peeled
 

Preparation / Directions:

1. Wipe roast; insert garlic slivers into roast and coat all sides well with seasoned flour. 2. Place meat in large roasting pan with vegetable oil and onion; roast uncovered in preheated 500F oven 30 minutes, until browned on all sides. 3. Remove from oven; reduce temperature to 300F. 4. Surround meat with bell pepper, celery, carrots, tomatoes, parsley, bay leaves and water; season with salt and pepper. 5. Cover pan, return to oven and roast 1 1/2 hours. 6. Add potatoes; roast 1 hour longer. 7. Remove lid (to brown vegetables and reduce stock); roast about 30 minutes longer. 8. Correct seasonings; transfer roast and vegetables to heated platter. 9. Heat stock over direct heat to brown and thicken gravy. 10. Spoon gravy over sliced meat and vegetables.


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