1. Chop Potatoes and Carrots: Begin by chopping the potatoes and carrots into bite-sized pieces. Set them aside for later use.
2. Season the Beef: Take your beef roast and generously season it with creole spice, black pepper, onion powder, garlic powder, celery chips, and parsley. Ensure that the seasonings coat the meat evenly.
3. Sauté the Beef: Heat a skillet on the stove over medium-high heat. Place the seasoned beef roast in the skillet and sauté it until it’s nicely browned on all sides. This step helps seal in the flavors.
6. Transfer to Casserole Dish: Once the beef roast is well-seared, transfer it to a casserole dish.
7. Add Water: Pour one cup of water over the beef roast in the casserole dish. This will create a moist cooking environment for the roast.
8. Season to Taste: Feel free to add more Creole spices if desired to enhance the flavor further. Cover the casserole dish with tin foil.
9. Bake: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place the covered casserole dish in the oven and bake for two and a half hours. This slow cooking process allows the beef to become tender and succulent.
10. Add Carrots and Potatoes: After two and a half hours, remove the tin foil and add the chopped carrots and potatoes to the casserole dish.
11. Bake Uncovered: Put the casserole dish back in the oven, this time without the tin foil. Continue baking for an additional 30 minutes or until the carrots and potatoes are cooked to your desired level of tenderness.
12. Serve and Enjoy: Once the beef roast is done and the vegetables are tender, remove it from the oven. Slice the roast, plate it with the carrots and potatoes, and drizzle any remaining juices over the top. Serve this delicious dish hot and enjoy!

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