Creole Pot Roast

Oxmoor House
8 to 10 servings


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1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 (3- to 4-pound) chuck roast
2 tablespoons vegetable oil
1 (3-ounce) jar pimiento-stuffed olives, undrained
2 medium onions, sliced
1 1/2 cups tomato puree
1/2 cup water
Hot cooked rice
Hot sauce


Combine flour, salt, and pepper; dredge chuck roast in flour mixture. Brown the roast on all sides in hot oil in a large Dutch oven.

Slice olives, reserving liquid. Place sliced olives and onion on top of roast. Combine tomato puree, water, and reserved olive liquid; pour over roast. Cover and simmer 2 1/2 hours or until meat is tender.

Remove roast to a warm serving platter; spoon pan drippings over roast. Serve with hot cooked rice and hot sauce.

Created date

February 2010