Title: Cajun Pot Roast
Categories: Beef Cajun
Yield: 6 Servings
| 1 | | SEASONING MIX (SEE SAUCES) |
| 3 | lb | BOTTOM ROUND ROAST, TRIMMED |
| 1 | tb | SALAD OIL |
| 2 | md | ONIONS, WEDGE CUT |
| 2 | | CELERY STALKS, CUT 1/2" LONG |
| 1 | md | GREEN PEPPER |
| 16 | cn | CAJUN STYLE TOMATOES, CHOP |
| 1 | | BAY LEAF |
| 1/4 | ts | GARLIC POWDER |
| 20 | oz | FROZEN BABY OKRA, WHOLE |
RUB 2 1/2 TEASPOONS SEASONING MIX OVER THE ROAST. IN A 5 QUART DUTCH OVEN
OVER MEDIUM HIGH HEAT, BROWN ROAST IN HOT OIL ON ALL SIDES. REMOVE MEAT
FROM POT AND ADD ONIONS, PEPPER AND CELERY. COVER AND COOK UNTIL TENDER.
STIR IN TOMATOES, BAY LEAF, GARLIC AND REMAINING SEASONING MIX. REDUCE HEAT
TO LOW, COVER POT, AND SIMMER FOR ABOUT 2 TO 2 1/2 HOURS OR UNTIL ROAST IS
FORK TENDER. ABOUT TEN MINUTES BEFORE ROAST IS DONE, ADD OKRA AND HEAT
THOUGH. REMOVE BAT LEAF BEFORE SERVING.