Creole Pot Roast
|Beef pot roast||4 Pound|
|Salt pork slice/Bacon slices||3 , cut crosswise in thin strips|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Cayenne pepper||1⁄4 Teaspoon|
|Thyme||1⁄4 Teaspoon, crushed|
|Onions||2 , halved and sliced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Carrots||3 , finely chopped|
|Turnip||1 , finely chopped|
|Snipped parsley||2 Tablespoon|
|Bay leaf||1 , crushed|
|Sherry/Madeira||1⁄2 Cup (8 tbs)|
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.