Creole style pot roast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | Bacon; diced |
| 1 | teaspoon | Pepper |
| 1 | 4-lb rump roast; or sirloin | |
| 1 | Or more green chile peppers; seeded and minced | |
| 1 | Bay leaf | |
| ½ | teaspoon | Dried thyme |
| 2 | cups | Diced tomatoes |
| ½ | teaspoon | Sugar |
| 1 | Celery rib; chopped | |
| 1 | Onion; chopped | |
| 2 | Cloves garlic; minced | |
| 2 | tablespoons | Chopped parsley or coriander |
Directions
Cook the bacon long enough to release fat. Remove bacon with slotted spoon and set aside. Pepper the meat and brown on all sides in bacon drippings.
Add remaining ingredients, cover and cook on low 8 to 10 hours. Add reserved bacon pieces, cover, turn on high and cook 15 minutes. Slice meat and serve with pan juices, rice, and French bread.
Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland <kirkland@...> on Dec 21, 1997