Search Recipes
Creole Pot Roast
Ingredients
- Creole Sauce:
- 2 Tbsp. olive oil
- 12 oz. chopped onions
- 8 oz. chopped yellow bell peppers
- 1 oz. chopped celery
- 4 cloves garlic, minced
- 1 can (28 oz.) plum tomatoes, drained, chopped
- 1 cup chicken broth
- 1 tsp. minced fresh thyme
- Pot Roast:
- 1/4 cup canola oil, divided
- 12 oz. julienne carrots
- 12 oz. julienne green bell peppers
- 1-1/2 lb. small red potatoes, quartered
- 3 lb. heated sliced cooked pot roast
Directions
- 1. For Creole Sauce, cook onions, pepper, celery and garlic in oil in a medium saucepot on medium heat 4 to 5 minutes or until vegetables are soft.
- 2. Stir in tomatoes, broth and thyme. Reduce heat to medium-low. Simmer sauce 20 to 25 minutes, or until most of liquid has evaporated.
- 3. For Pot Roast, preheat convection oven to 350°F. Cook carrots and peppers in 2 Tbsp. of the oil in large skillet on medium heat 5 minutes or until browned.
- 4. Toss potatoes in remaining 2 Tbsp. oil. Place in half steam table pan. Bake 25 to 30 minutes or until tender.
- 5. Divide potatoes between 8 plates. Top with pot roast. Spoon sauce over each and serve.
- Nutritional information per serving: Calories 758; Total Fat 45g; Saturated Fat 15g;
- Trans. Fat 0g; Cholesterol 206mg; Sodium 423mg; Total Carbohydrate 30g; Dietary Fiber 1g;
- Total Sugars 9g; Protein 56g
