Thursday, July 28, 2016

Creole Pot Roast

                                   Creole Pot Roast with Tomatoes and Corn


     2 to 2 1/2 lb Chuck roast (boneless)
1 Package frozen corn (9-10 oz)
1/2 cup white onion chopped
              1/2 cup chopped fresh green bell pepper
                  1 can diced tomatoes (undrained) 14-15 oz
         1 Tablespoon of dry creole seasoning
1/8 teaspoon pepper 
                    1/2 teaspoon hot pepper sauce                      

 1. Rub roast on all sides with creole seasoning. 
Place in cooker and cover with onion,corn and bell pepper.

 2. Combine all remaining ingredients in a small bowl 
and mix well. Pour over roast and cover.

 3. Cook on low 8-10 hours.

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