Pot Roast, Creole Style
2 slices bacon, diced
1 teaspoon freshly ground pepper
1 4 pound rump or sirloin tip roast
1 or more fresh green chili peppers, seeded and minced
1 bay leaf
1/2 teaspoon dried thyme
2 cups peeled and diced ripe tomatoes
1/2 teaspoon sugar
1 celery rib, chopped
1 onion, chopped
2 cloves garlic, minced
2 tablespoons chopped parsley or coriander
Cook the bacon long enough to release the fat in a skillet or a
slow cooker with a browning unit. Remove bacon with a slotted
spoon; set aside.
Pepper the meat and brown on all sides in
Add the remaining ingredients, cover and cook
on low 8 to 10 hours. Add reserved bacon pieces, cover, turn on
high and cook 15 minutes.
Slice the meat and serve with pan juices and
rice or French bread.
Serves 6 to 8.