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Creole Pot Roast

Canadian.Recipes's picture
  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
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.

Recipe Summary

Side Dish

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