From speninv@home.com Wed Feb 27 15:58:23 2002 Date: Wed, 27 Feb 2002 13:02:36 +0000 (UTC) From: Glenn Spencer Newsgroups: rec.food.recipes Subject: Cajun Pot Roast Followup-To: rec.food.cooking, rec.food.recipes 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 View more recipes at http://www.gourmetfoodplaza.com -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.