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Creole-style Oven Pot Roast

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      Title: CREOLE-STYLE OVEN POT ROAST
 Categories: Beef
      Yield: 10 Servings
 
      4 lb Bottom round beef roast
      1    Garlic clove,small,slivered
           Seasoned flour
      2 tb Vegetable oil
      1    Onion,medium,sliced
      1    Bell pepper,large,diced
    1/2    Rib celery,cut in 2"-pieces
     10    Carrots,cut in half
      2    Tomatoes,large,peeled/choppd
      1 tb Parsley,chopped
      2    Bay leaves,small
      1 c  Water
      1 ts Salt
           Pepper,freshly ground
      8    Potatoes,peeled
 
  1. Wipe roast; insert garlic slivers into roast and coat all sides
  well with seasoned flour.
  2. Place meat in large roasting pan with vegetable oil and onion;
  roast uncovered in preheated 500'F. oven 30 minutes, until browned on
  all sides.
  3. Remove from oven; reduce temperature to 300'F.
  4. Surround meat with bell pepper, celery, carrots, tomatoes,
  parsley, bay leaves and water; season with salt and pepper.
  5. Cover pan, return to oven and roast 1 1/2 hours.
  6. Add potatoes; roast 1 hour longer.
  7. Remove lid (to brown vegetables and reduce stock); roast about 30
  minutes longer.
  8. Correct seasonings; transfer roast and vegetables to heated
  platter.
  9. Heat stock over direct heat to brown and thicken gravy.
  10. Spoon gravy over sliced meat and vegetables.
 
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