Recipe Categories
Meat
Back to Pot Roast

      Creole Style Pot Roast

4 lb Bottom round beef roast
1    Garlic clove, small, slivered
Seasoned flour
2 tb Vegetable oil
1 Onion, medium, sliced
1 Bell pepper, large, diced
1/2 Rib celery, cut in 2"-pieces
10 Carrots, cut in half
2Tomatoes,large,peeled/ choppd
1 tb Parsley, chopped
2Bay leaves, small
1 c  Water
Salt Pepper, freshly ground
8 Potatoes, peeled

   1. Wipe roast; insert garlic slivers into roast and coat all sides well with seasoned flour.
 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.
Remove from oven; reduce temperature to 300'F.
 Surround meat with bell pepper, celery, carrots, tomatoes, parsley, bay leaves and water;
season with salt and pepper. Cover pan, return to oven and roast 1 1/2 hours.
Add potatoes; roast 1 hour longer. Remove lid (to brown vegetables and reduce stock);
roast about 30 minutes longer. Correct seasonings; transfer roast and vegetables to heated platter.
Heat stock over direct heat to brown and thicken gravy.Spoon gravy over sliced meat and vegetables.

If the temper of your mind gets interwoven with your convictions, you lose in heat what you might gain by reason.