Pot Roast Recipe • Rouses Supermarkets

Ingredients

• 1 front-cut brisket, about 3 pounds
• 2 cups dry red wine
• 1 tablespoon Creole or Cajun seasoning
• 1 tablespoon all-purpose flour
• 3 tablespoons olive oil
• 1 cup (or more as needed) beef stock/broth
• ¼ cup tomato paste
• 2 cups thinly sliced onions or 1 dozen boiler onions, blanched and peeled
• 1 cup coarsely chopped celery
• 3 medium-size carrots, peeled and cut into 1-inch pieces
• 6 garlic cloves, peeled
• 2 medium-size red potatoes, peeled and cut into 1-inch dice
• 2 medium-size turnips, peeled and cut into 1-inch dice (optional)
• 2 tablespoons minced flat-leaf parsley