April 1, 2009

Wednesday's Chow - Cajun Pot Roast

A few years back, I bought the Sugar Busters! Quick and Easy Cookbook. I didn't stick to the diet very long, but I did find a few really good recipes. This is one of them.

Cajun Pot Roast

4 pound beef rump roast*
2 1/4 cups Italian salad dressing
2 tablespoons olive oil
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1/4 cup water

Combine the roast and 2 cups of the salad dressing in a large plastic storage bag. Squeeze out excess air, seal tightly, and massage to coat the meat all over. Marinate in refrigerator for at least 2 hours and up to overnight, turning roast over at least once. Preheat a have dutch oven over high heat. Add the oil. Remove the roast from the marinade and add it to the pan. Brown on all sides 4 to 5 minutes. Sprinkle the meat with the seasoned salt and pepper. Add the water and the remaining 1/4 cup salad dressing. Cover, reduce heat to low and cook until tender, about 3 hours. Check occasionally to see if additional water needs to be added.

Yields 12 servings

*Also good with pork, lamb, venison, duck, dove or quail.