A Cajun pot roast is a slow-cooked beef dish that is typically seasoned with a variety of Cajun spices. The beef is usually cooked until it is tender and juicy, and the gravy is often used to top the dish.
RUB 2 1/2 TEASPOONS SEASONING MIX OVER THE ROAST.
IN A 5 QUART DUTCH OVENOVER MEDIUM HIGH HEAT, BROWN ROAST IN HOT OIL ON ALL SIDES.
REMOVE MEATFROM POT AND ADD ONIONS, PEPPER AND CELERY.
COVER AND COOK UNTIL TENDER.
STIR IN TOMATOES, BAY LEAF, GARLIC AND REMAINING SEASONING MIX.
REDUCEHEAT TO LOW, COVER POT, AND SIMMER FOR ABOUT 2 TO 2 1/2 HOURS OR UNTILROAST IS FORK TENDER.
ABOUT TEN MINUTES BEFORE ROAST IS DONE, ADD OKRA ANDHEAT THOUGH.
REMOVE BAT LEAF BEFORE SERVING.
Ingredients
Directions
RUB 2 1/2 TEASPOONS SEASONING MIX OVER THE ROAST.
IN A 5 QUART DUTCH OVENOVER MEDIUM HIGH HEAT, BROWN ROAST IN HOT OIL ON ALL SIDES.
REMOVE MEATFROM POT AND ADD ONIONS, PEPPER AND CELERY.
COVER AND COOK UNTIL TENDER.
STIR IN TOMATOES, BAY LEAF, GARLIC AND REMAINING SEASONING MIX.
REDUCEHEAT TO LOW, COVER POT, AND SIMMER FOR ABOUT 2 TO 2 1/2 HOURS OR UNTILROAST IS FORK TENDER.
ABOUT TEN MINUTES BEFORE ROAST IS DONE, ADD OKRA ANDHEAT THOUGH.
REMOVE BAT LEAF BEFORE SERVING.
