Spicy Cajun Pot Roast

Pat meat dry and dredge with 1/4 cup (50 mL) of the flour, brush off any excess. In Dutch oven, heat oil over medium-high heat; brown meat all over for about 7 minutes, turning with wooden spoons. Remove meat and set aside.

Add chopped onions and garlic; cook, stirring often, for 3 to 5 minutes or until softened. Sprinkle with remaining flour and cook, stirring, for 1 minute.

Add tomato and chili sauces, mustard, vinegar and hot pepper sauce; pour in stock and bring to simmer. Return meat to pan; cover and cook over low heat or in 325°F (160°C) oven for 1 hour and 45 minutes.

Add whole onions, carrots and potatoes; cover and cook for 45 to 75 minutes or until meat and vegetables are tender, turning roast every 30 minutes. Remove roast, whole onions, carrots and potatoes; cover and keep warm.

To make gravy, tip pan and skim off all fat.

Pour cooking liquid into blender, food processor or food mill; puree until smooth.

Slice roast and arrange on serving platter; surround with vegetables. Pour gravy into sauceboat and pass separately.

Additional information :

Tips:
For pot roasts, choose economical cuts of beef such as cross rib, blade or boneless brisket point. The slow cooking in liquid tenderizes their tough connective tissues. Select roasts that are lean and have as little gristle as possible.

Never pierce the roast while cooking because this will release the juices that keep it moist. Instead, turn it with wooden spoons.