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Cajun Pot Roastbeef, cajun 1 seasoning mix (see sauces) 3 lb bottom round roast, trimmed 1 tablespoon 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 teaspoon garlic powder 20 oz frozen baby okra, whole 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.
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