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.
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.
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.
USDA Meat Temperature Recommendations:
- Medium-rare – 145 degrees
- Medium-well – 160 degrees
- Well-done – 170 degrees