Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Cajun Pot Roast


3 to 4 pound roast
Dark roux gravy (see cooking instructions)
3 tbs. cooking oil
1 lb. new potatoes
3 carrots cut into 1 inch lengths
6 to eight pearl onions
All-Purpose Seasoning
Salt and pepper

Servings: 6 to 8

Season roast with seasoning, salt and pepper. In large oven-proof pot, brown the roast on all sides in oil. Remove roast and set aside. Make a dark roux gravy using the drippings left in the pot. Thin the roux with 1 1/2 cups of water. Return the roast to the pot, ladle some roux gravy over it and surround with vegetables. Cover and bake at 325 degrees until fork tender. Serve in a dish deep enough that 2/3 of the meat will be above the gravy. Pour gravy over the top and surround with vegetables.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.