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Cajun pot roast

Yield: 6 Servings

Ingredients:

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

Instructions:

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.

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