Seafood is the main staple in Louisiana, but occasionally MawMaw would roast us a nice chunk of beef. Sometimes she would roast a chuck, sometimes bottom round. So for this recipe, use whatever you and your family prefer. I have used a rump roast for this meal.

Yield: 6 servings


  • 2-3 lb. roast
  • 2 cloves garlic, sliced into 10 slices
  • black pepper
  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 2 green onions, chopped
  • 1 bell pepper, chopped
  • 1-2 red potatoes per person, diced
  • 1-2 carrots per person, sliced
  • salt, to taste

Preheat the oven to 350 degrees.

Cut slits into the beef, following the marbling of the meat.

Stuff the garlic into the slits.

Sprinkle the roast with pepper.
Turn and sprinkle the bottom.
Place the beef in a roasting pan or Dutch oven with 2 inches of water (or broth).
Cover the pot and put in the oven.

Meanwhile, make a light brown roux with the oil and flour.
When you reach the desired color, add the chopped vegetables,
and sauté over a medium heat until soft, about 5 minutes.

Pour the roux over the roast.
Cover and place back in the oven.

About 30 minutes before the meat reaches the desired doneness,
add the potatoes and carrots and roast for 30 minutes.
I usually roast the beef for 1 1/2 – 2 hours to get a medium roast on the inside and well on the outside.
Below, I have included a meat temperature chart based on the USDA recommendations, if you prefer to use a meat thermometer.

And now, here is your well-balanced meal of
roast beef, potatoes, and carrots.

USDA Meat Temperature Recommendations:

  • Medium-rare – 145 degrees
  • Medium-well – 160 degrees
  • Well-done – 170 degrees