Cajun pot roast

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Recipe by: barthel

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 SEASONING MIX (SEE SAUCES) 1 md GREEN PEPPER
3 lb BOTTOM ROUND ROAST, TRIMMED 16 cn CAJUN STYLE TOMATOES, CHOP
1 tb SALAD OIL 1 BAY LEAF
2 md ONIONS, WEDGE CUT 1/4 ts GARLIC POWDER
2 CELERY STALKS, CUT 1/2" LONG 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.