Creole-Style Oven Pot Roast

Recipe Ingredients

4 lbs	1816g / 64oz	Bottom round beef roast
1		Garlic clove - small, slivered
		Seasoned flour
2 tablespoons	30ml	Vegetable oil
1		Onion - medium, sliced
1		Bell pepper - large, diced
1/2		Celery - cut in 2"-pieces
10		Carrots - cut in half
2		Tomatoes - large, peeled/chopped
1 tablespoon	15ml	Parsley - chopped
2		Bay leaves - small
1 cup	237ml	Water
1 teaspoon	5ml	Salt
		Pepper - freshly ground
8		Potatoes - peeled

Recipe Instructions

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:
ESSENCE OF EMERIL SHOW #EE105

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