Pot Roast

I have made roast in SO many different ways, but last night I used an old tried and true Cajun recipe, straight from the cookbook of Judice's Cajun Kitchen in Port Arthur, Texas.... except as usual, I changed it up a bit just to make it my own!

And it was a HIT!

Mads deemed it MELT IN YOUR MOUTH ROAST! So I guess if he asks for that in the future, I will know what he is talking about!

DIRECTIONS:

Heat oil in the bottom of a 6qt saucepan-until the bottom is covered. Sprinkle the oil with Cajun seasoning and then brown the roast (mine was about 3lbs) on all sides.

Remove the roast from the oil and then cut it into slices that are about 3/4 of an inch - 1 in. thick. TRUST ME ON THIS PART!

I always cook a pot roast as a whole unit, but cutting it into the slices is what made it OH SO TENDER and "melt in your mouth"ish! Set the slices back into the saucepan, laying them out so that they are spread out.

In a mixing bowl, combine 1 can of cream of celery soup, 1 pouch of dry onion soup mix, 2 cups of water and a few shakes of Cajun seasoning. Pour this over the meat.

Cover and cook for about 45 minutes.

While this is cooking, peel 6 large potatoes (or more, depending on how many you are serving), and cube them. Then peel 6 large carrots and slice them julienne-styled.

After the 45 minutes, add the veggies to the roast, making sure that they are as covered as possible with the liquid. Cook for 45 minutes more.

Just before you are ready to serve, mix together 1/2 cup of water with 3TBSP of Flour. Add to the saucepan to thicken the gravy. Cook until it boils and thickens, stirring constantly.

SERVE!