Creole Pot Roast Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Beef pot roast4 Pound
 Salt pork slice/Bacon slices3 , cut crosswise in thin strips
 Onion1 , finely chopped
 Garlic1 Clove (5 gm), minced
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Cayenne pepper1⁄4 Teaspoon
 Thyme1⁄4 Teaspoon, crushed
 Onions2 , halved and sliced
 Butter/Margarine1⁄4 Cup (4 tbs)
 Carrots3 , finely chopped
 Turnip1 , finely chopped
 Snipped parsley2 Tablespoon
 Bay leaf1 , crushed
 Sherry/Madeira1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 6307 Calories from Fat 4446

% Daily Value*

Total Fat 494 g760.3%

Saturated Fat 205 g1024.8%

Trans Fat 0 g

Cholesterol 1447.3 mg

Sodium 5836.5 mg243.2%

Total Carbohydrates 78 g25.9%

Dietary Fiber 16.2 g64.9%

Sugars 31.2 g

Protein 366 g731.8%

Vitamin A 703.1% Vitamin C 186.2%

Calcium 58.9% Iron 197%

*Based on a 2000 Calorie diet

Directions

Cut slits several inches apart all over surface of pot roast.
Insert salt pork into slits, also a mixture of chopped onion, garlic, salt, peppers, and thyme.
In a Dutch oven, lightly brown the onions in heated butter.
Push to one side; brown meat on both sides.
While second side is browning add carrots, turnip, parsley, and bay leaf; cook, turning vegetables several times.
When meat is browned, add wine.
Cover tightly and simmer 3 hours, or until meat is tender, adding more wine or water if needed.
Remove meat to a heated platter.
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