Creole-style oven pot roast

10 Servings

Ingredients

Quantity Ingredient
4 pounds Bottom round beef roast
1 Garlic clove,small,slivered
Seasoned flour
2 tablespoons Vegetable oil
1 Onion,medium,sliced
1 Bell pepper,large,diced
½ Rib celery,cut in 2\"-pieces
10 Carrots,cut in half
2 Tomatoes,large,peeled/choppd
1 tablespoon Parsley,chopped
2 Bay leaves,small
1 cup Water
1 teaspoon Salt
Pepper,freshly ground
8 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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