Ingredients
1 seasoning mix (see sauces)
3 lb bottom round roast, trimmed
1 tbsp salad oil
2 medium onions, wedge cut
2 celery stalks, cut 1/2 long
1 medium green pepper
16 can cajun style tomatoes, chop
1 bay leaf
1/4 tsp garlic powder
20 oz frozen baby okra, whole
Directions
RUB 2 1/2 TEASPOONS SEASONING MIX OVER THE ROAST. IN A 5 QUART DUTCH
OVEN OVER MEDIUM HIGH HEAT, BROWN ROAST IN HOT OIL ON ALL SIDES.
REMOVE MEAT FROM POT AND ADD ONIONS, PEPPER AND CELERY. COVER AND
COOK UNTIL TENDER. STIR IN TOMATOES, BAY LEAF, GARLIC AND REMAINING
SEASONING MIX. REDUCE HEAT TO LOW, COVER POT, AND SIMMER FOR ABOUT 2
TO 2 1/2 HOURS OR UNTIL ROAST IS FORK TENDER. ABOUT TEN MINUTES
BEFORE ROAST IS DONE, ADD OKRA AND HEAT THOUGH. REMOVE BAT LEAF
BEFORE SERVING.
Servings: 6 servings
Cajun Pot Roast Recipe brought to you by Recipe Ideas
Categories: Cajun; Meat
The History of Recipes
Academics have traced the existence of recipes back into ancient history, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these early records were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are some clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Moving our culinary historical trip onwards, there were a couple of cookery books which date from the fourteenth century : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the spicy food that is familiar to us all today, but rather accounts of the types of food on the tables of the rich and wealthy people of the time. Over the next few hundred years, the rich and powerful families of the West competed to lay on the most exotic banquets, and because of this the best chefs and their collection of recipes could command a high salary. Even so, it was during the nineteenth century the formal cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes of the day. When we get to the 1900s, cookery books are highly popular mostly due to higher levels of literacy, people having increased free time and having more money to spend. The arrival of TV gave us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Cajun Pot Roast recipe.
