Title: Creole-Style Oven Pot Roast
Categories: Beef
Yield: 10 Servings
| 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 |
| 2 | | Tomatoes,large,peeled/choppd |
| 1 | tb | Parsley,chopped |
| 2 | | Bay leaves,small |
| 1 | c | Water |
| 1 | ts | Salt |
| | | Pepper,freshly ground |
| 8 | | Potatoes,peeled |
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 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.