Creole Pot Roast Recipe
Ingredients
3 to 4 lb. beef pot roast
3 slices salt pork or bacon, cut crosswise in thin strips
1 onion, finely chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon thyme, crushed
2 onions, halved and sliced
1/4. cup butter or margarine
3 carrots, finely chopped
1 turnip, finely chopped
2 tablespoons snipped parsley
1 bay leaf, crushed
1/2 cup sherry or Madeira
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.
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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