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Oct 312011

Pot Roast Meat Combo

If your having a party or guests over for dinner, try this for something different!


1  3-4 lb beef pot roast

1  3-4 lb pork butt roast
2 large garlic cloves
½ cup vegetable oil
Creole seasoning
1 cup flour, divided
1 large onion, chopped
6-8 potatoes, peeled
6-8 small onions
6-8 carrots, peeled and chunked
¼ cup celery, sliced
¼ cup green pepper, cut in strips
2 scallions, chopped
1 qt water
2 beef bouillon cubes


Peel and slice garlic in 4 to 5 slices each. Cut 4-5 slits into each roast and place one slice of garlic in each, season the meat with desired amount of Creole seasoning; using ½ cup of the flour, coat meat on both sides. Place the oil in a large Dutch oven with both roasts and place in a preheated 425 degree oven. Brown all sides of the meat, reduce oven to 350 degrees, cover and bake for 1 ½ hours. Remove the roast from the roaster and set aside. Using the remaining flour, stir into the pan juices and stir to make a smooth paste. Add the onions, celery, pepper and cook in the oven until tender. Stir in the water and bouillon and cook for another 10 minutes. Place the meat, potatoes, carrots and onions in the gravy, cover and bake for another hour or until veggies are tender. Enjoy a little Cajun style roast!

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