Creole Pot Roast


  • ¼ cup all-purpose flour
  • 2 medium onions, sliced
  • Hot cooked rice
  • Hot sauce
  • ¼ teaspoon salt
  • 1 (3-ounce) jar pimiento-stuffed olives, undrained
  • ½ cup water
  • + 4 more ingredients
    • ¼ teaspoon pepper
    • 1 (3- to 4-pound) chuck roast
    • 1 ½ cups tomato puree
    • 2 tablespoons vegetable oil

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 si...

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