Creole style oven pot roast
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | pounds | Bottom round beef roast |
| 1.00 | Garlic clove,small,slivered | |
| 1.00 | Seasoned flour | |
| 2.00 | tablespoon | Vegetable oil |
| 1.00 | Onion,medium,sliced | |
| 1.00 | Bell pepper,large,diced | |
| ½ | Rib celery,cut in 2-pieces | |
| 10.00 | Carrots,cut in half | |
| 2.00 | Tomatoes,large,peeled/choppd | |
| 1.00 | tablespoon | Parsley,chopped |
| 2.00 | Bay leaves,small | |
| 1.00 | cup | Water |
| 1.00 | teaspoon | Salt |
| 1.00 | Pepper,freshly ground | |
| 8.00 | Potatoes,peeled | |
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 500'F. oven 30 minutes, until browned on all sides.
3. Remove from oven; reduce temperature to 300'F. 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 1½ 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.