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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

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