Cajun pot roast
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef bottom round roast |
| 1 | tablespoon | Salad oil |
| 2 | Large celery stalks | |
| 14½ | ounce | Can tomatoes |
| 1 | Clove garlic,minced | |
| Seasoning Mix (below) | ||
| 2 | Medium onions | |
| 1 | Medium green bell pepper | |
| 1 | Bay leaf | |
| 2 | 10 oz. pkg. frozen baby okra | |
Directions
Trim fat from beef roast.Prepare Seasoning Mix.Rub 2½ tsp.
Seasoning Mix,evenly,over roast;reserve remaining Seasoning Mix.In a 5 quart Dutch oven,over medium high heat,in hot salad oil,cook roast until well browned on all sides;remove to plate.
Cut onions into wedges;slice celery,diagonally,into ½" pieces.Cut green bell pepper into 1" pieces.In drippings in Dutch oven over medium heat,cook vegetables until tender,covered,stirring occasionally.Stir in tomatoes with their liquid,bay leaf,garlic and remaining Seasoning Mix.Return roast to Dutch oven;over high heat,heat to boiling.Reduce heat to low;cover and simmer 2 to 2 ½ hours until roast is fork tender,stirring mixture occasionally.About 10 minutes before roast is done,add frozen okra to mixture in Dutch oven;heat through.To serve,arrange meat and vegetables in a warm deep platter;discard bay leaf. Skim fat from liquid in Dutch oven.Serve liquid with meat and vegetables.
Seasoning Mix: In a cup,mix 1 ½ tsp. salt,1 tsp. paprika,1 tsp. dry mustard,½ tsp. dried thyme leaves,½ tsp. ground red pepper and ½ tsp. black pepper.
Submitted By MICHELLE HOWE On 06-26-95