Creole-style Oven Pot Roast Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Bottom round beef roast,
1: Garlic clove, small,slivered
Seasoned flour,
2 tbsp: 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 tbsp: Parsley, chopped
2: Bay leaves, small
1 cup: Water,
1 tsp: Salt,
Pepper, freshly ground
8: Potatoes, peeled
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Beef