Louisiana Creole Roast
|Lean beef roast||3 Pound, well trimmed|
|Onion||1 , cut into rings|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 , cut into rings|
|Canned low sodium tomatoes||32 Ounce (2 Cans Of 16 Ounce Each, Undrained)|
1. Brown meat in oil in large pan or Dutch oven.
2. Season with pepper. Add onion rings, celery, and green pepper, stirring until tender.
3. Add tomatoes and cover. Simmer for 1 1/2 to 2 hours until tender or bake in a 325°F oven.
4. Remove fat from drippings and thicken for gravy, if desired.