Search for anything:

Creole-Style Pot Roast

beef - other

4 pounds boneless cross rib or blade roast
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
2 cloves (1/8 oz) garlic; minced
1 teaspoon dried thyme
3/4 teaspoon pepper
1/2 teaspoon dried basil or tarragon
1 bay leaf
1/4 teaspoon cayenne
1 cup beef stock
1 can (14 oz) tomatoes
6 small whole onions
6 carrots
6 potatoes
1 cup corn kernels
1 cup frozen okra
1 chopped sweet green pepper
1/2 teaspoon salt
1/4 cup finely chopped fresh parsley

Pat meat dry. Place flour in shallow dish; roll meat in flour to coat all over. Shake off excess and reserve. In Dutch oven, heat oil over medium-high heat; brown beef all over, turning with wooden spoons, about 7 minutes. Transfer roast to plate and set aside. Drain fat from pan; reduce heat to medium. Add chopped onions, carrots, celery, garlic, thyme, pepper, basil, bay leaf and cayenne. Cook, stirring occasionally, for 5 minutes or until softened. Sprinkle with reserved flour; cook, stirring, for 1 minute. Add tomatoes; bring to simmer. Return beef to pan; cover and cook over low heat or in 325°F oven for 1 hour and 45 minutes, turning roast once. Peel carrots, onions and potatoes. Cut carrots into 2-inch lengths and potatoes into quarters. Nestle vegetables around beef, spooning juices over top. Cover and cook, turning roast every 30 minutes, for 60 to 70 minutes or until vegetables are tender. Add corn, okra and green pepper 15 minutes before roast is finished. With slotted spoons, transfer roast to cutting board; transfer vegetables to serving platter. Cover with foil and keep warm. Discard bay leaf from pan. Tip pan and skim off fat. Season with salt. Slice roast; add to platter. Sprinkle vegetables with parsley. Serve sauce in sauce boat.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU