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
It is possible to trace the history of written recipes far back into the far past, in truth as far as ancient Egypt, and maybe further still. Interesting though that maybe, generally, these old cook books were just simple pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts are a few ancient tablets in Sumerian describing the preparation 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. Later on, in The time of the roman empire around 25BC a roman called Apicius created some documents which described recipes prepared by wealthy Romans. In his scrolls, he describes how the roman meals were split into starters, entrees and desserts, a style of dining still practiced today. Additionally, he recounts how the cooks of his times were skilled in the use of many different herbs, including some that we all recognise for example bay, mint and parsley. As we move on, we find two interesting cookery books which appeared in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they are nothing to do with the indian curry that is popular today, but rather descriptions of the types of food enjoyed by the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including parsley and basil. These new spices and herbs was responsible for an outbreak in recipe books, many of which still exist in academic collections. By the time we get to the 1900s, cookbooks were increasing in popularity mostly as a result of more people being able to read, people having more leisure time and disposable income. The arrival of television gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Cajun Pot Roast recipe.
