Cajun Pot Roast with Tomato Gravy

Ingredients:

• 2 tablespoons olive oil
• 2 3/4 pound pot roast
• 1 tablespoon Creole seasoning
• 1/3 cup plus 2 tablespoons flour, divided
• 1 onion, sliced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 cups beef broth, divided

Instructions:

1. Preheat oven to 325 degrees. 
2. Heat olive oil in a large dutch oven or other oven proof pan. 
3. Rub the pot roast with the Creole seasoning. Place the 1/3 cup of flour on a plate and dredge the roast in it. 
4. Sear the roast on all sides until it starts to brown, about 3 minutes per side. 
5. Sprinkle onions around the roast. Pour in tomatoes and 1 cup of beef broth. Cover and cook in preheated oven for 3 hours or until roast is cooked through and tender. 
6. Remove roast from pan and cover to keep warm. 
7. Whisk remaining 2 tablespoons of flour into remaining cup of beef broth. Whisk mixture into pan juices. Bring to a boil and, stirring constantly, cook until the gravy reduces and thickens, about 5 minutes. 
8. Ladle the gravy onto a large serving platter, cut the roast and place on top of the sauce. Serve.