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Categories:Viewed: 44 - Published at: 4 years ago
Ingredients
- 3 to 4 lb. roast (chuck, round, etc.)
- 4 to 5 pods garlic
- hot pepper sauce
- 1 pkg. brown gravy mix
- Tony Chachere's Creole seasoning
- 2 Tbsp. oil
- 1 c. water
Method
- Stuff roast with garlic. Brush sides of roast with hot pepper sauce, brown gravy mix and Creole seasoning. Put oil in Dutch oven pan or roasting pan; brown meat well on all sides over high heat. Add water; cover and simmer gently over a low heat for 2 to 3 hours or until meat is tender.