Ingredients

Instructions

  1. Season the roast with the Creole seasoning.
  2. Make slits in the roast and insert the garlic.
  3. In a 5 qt Dutch oven heat the ¼ cup of the oil.
  4. Over medium heat brown the roast on all sides.
  5. Reduce the heat to low and continue to cook, covered, while preparing the roux.
  6. *If roast sticks, add ¼ cup water.
  7. In a separate heavy pot heat the remaining oil.
  8. Add the flour, stirring constantly, over medium heat until the roux is the color of chocolate.*Take care not to burn the roux. Stir constantly!
  9. Reduce the heat to low and add the onion, bell pepper, celery, and green onion and cook until they are limp.
  10. Stir in the tomato sauce and cook for 10 minutes.
  11. Add the wine and 1 cup water slowly to the roux.
  12. Add the parsley, bay leaves, sugar, salt, and pepper to the tomato sauce mixture.
  13. Pour the sauce over the roast.
  14. Simmer slowly on top of the stove for 2-3 hours, or until the roast is very tender.
  15. Add more water if needed.
  16. Season again and serve.