creole style oven baked pot roast
(1 RATING)
This is a recipe that I created after trying it in Louisiana. I love the slight kick. The gravy is very tasty and great served with mashed potatoes. You will love this pot roast.
No Image
prep time
35 Min
cook time
3 Hr
method
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yield
Ingredients
- 2 tablespoons olive oil
- 3 pounds beef rump roast
- 1 - small bell pepper, diced
- 1 - medium onion, diced
- 5 - stalks of celery, diced
- 2 - bay leaves, dried
- 3 tablespoons dried basil
- 1 tablespoon dried thyme
- 6 - carrots, peeled and chunked
- 1 - 8 oz can tomato sauce
- 6 - peeled and chunked potatoes or make mashed
- 1 - can of low sodium beef broth
- 1/2 teaspoon cayenne, adjust to your taste, you can add more
- YOU HAVE THE OPTION OF ADDING POTATOES OR YOU CAN MAKE MASHED. I PREFER MASHED.
How To Make creole style oven baked pot roast
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Step 1Flour the roast and brown it on all sides in the olive oil.
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Step 2Add the trinity (green pepper, oniom and celery) and saute.
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Step 3Add all spices, broth and tomato sauce. Do not add potatoes and carrots yet. Bake for 2 hours in a covered dutch oven at 325 degrees.
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Step 4After 2 hours add the carrots and potatoes and more liquid if needed. You could use more broth or a little water. Cook for 1 1/2 to 2 more hours.
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Step 5When complete, remove meat and veggies to make gravy with the liquid.
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Step 6Slice meat and place on platter, surround with veggies and then pour some of the grave on the meat. Place the remainder in a gravy boat for self service.
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