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Creole-Style Oven Pot Roast

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 lbs 1816g / 64oz Bottom round beef roast

    2. 1 Garlic clove - small, slivered Seasoned flour

    3. 2 tablespoons 30ml Vegetable oil

    4. 1 Onion - medium, sliced

    5. 1 Bell pepper - large, diced

    6. 1/2 Celery - cut in

    7. 2"-pieces

    8. 10 Carrots - cut in half

    9. 2 Tomatoes - large, Peeled/chopped

    10. 1 tablespoon 15ml Parsley - chopped

    11. 2 Bay leaves - small

    12. 1 cup 237ml Water

    13. 1 teaspoon 5ml Salt Pepper - freshly ground

    14. 8 Potatoes - peeled

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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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