Recipe: New Orleans Pot Roast

Recipes using Tones Whole Bay Leaves

• 4 lbs pot roast
• 1/2 tsp pepper
• 1/2 tsp ground cloves
• 1/2 tsp mace
• 1/2 tsp allspice
• 1 tbsp salt
• 1 large onion
• 1 or more garlic cloves
• 2 tbsps lemon juice
• 1 tbsp vinegar
• 1/2 cup canola oil
• flour
• 1 1/2 cups canned tomatoes or tomato juice
• 2 or 3 bay leaves
• carrots
• onions
• peeled potatoes

1. Wipe meat with damp cloth.
2. Mix dry ingredients and rub into cut surface.
3. Chop onion and garlic fine, add lemon juice, vinegar and half of oil.
4. Pour over meat, turning to cover well.
5. Refrigerate 5 hrs; turning occasionally.
6. When ready to cook, remove meat from marinade and sprinkle with flour.
7. Heat other 1/4 cup oil in heavy pan over high heat.
8. Sear meat on all sides until dark brown.
9. Reduce heat.
10. Add mariande, tomatoes and bay leaves.
11. Cover and simmer 3 hours.
12. Add carrots, onions and potatoes 45 mins before roast will be done.
13. Serve with thickened gravy.