Cajun Pot Roast from GourmetFoodPlaza.com

Gourmet Food Plaza

Recipe for Cajun Pot Roast.....you'll find more recipes like this in our Recipe pages

Cajun Pot Roast
Braising, or pot roasting, makes large, tough cuts of meat tender. The meat is first browned to seal in flavor, then gently simmer with vegetables and herbs in liquid. Serve the vegetables whole with the meat, or puree them to make a delicious savory sauce.
Serves 12
1 1/2 tsp	salt
1 tsp	paprika
1 tsp	dry mustard
1/2 tsp	ground red pepper (cayenne)
1/2 tsp	ground black pepper
1/2 tsp	dried thyme
1	beef bottom round roast (3 lb)
1 tbsp	vegetable oil
2	medium onions, each cut into wedges
2	large celery stalks, sliced diagonally into 1 1/2 inch pieces
1	medium green pepper, cut into 1 1/2 inch pieces
16 oz	tomatoes
1	bay leaf
1	garlic clove, minced
20 oz	frozen whole baby okra
-	celery leaves for garnish

-	In cup, mix salt, paprika, dry mustard, ground red pepper (cayenne), ground black pepper, and thyme
-	Pat roast dry with paper towels.
-	Rub 2 1/2 teaspoons spice mix over roast, reserve remaining mix

-	In 5 quart Dutch oven, heat oil over medium-high heat
-	Add roast and cook until well browned on all sides, transfer to plate.

-	To drippings in Dutch oven, add onions, celery, and green pepper
-	Cover and cook, stirring often, over medium heat until tender

-	Stir in tomatoes with their juice, bay leaf, garlic, and remaining spice mix
-	Return roast to Dutch oven, heat to boiling over high heat
-	Reduce heat to low
-	Cover and simmer 2 - 2 1/2 hours, until roast is fork-tender, turning roast occasionally
-	About 10 minutes before roast is done, add frozen okra to Dutch oven, heat through

-	To serve, transfer roast and vegetables to warm deep platter
-	Discard bay leaf
-	Skim and discard fat from broth in Dutch oven
-	Slice roast, garnish and serve with broth and vegetable

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