Creole Pot Roast

Recipe from Oxmoor House

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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


  1. 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.
  2. 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.
  3. Remove roast to a warm serving platter; spoon pan drippings over roast. Serve with hot cooked rice and hot sauce.
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