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.

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