Classic Cajun: Culture and Cooking
Posted at http://mynew30.blogspot.com/
The Marinade:
1 2 to 3 pound boneless rump roast
Salt, pepper to taste
Generous sprinkling of Cavender's Greek Seasoning
, roughly a tablespoon1 tablespoon of minced garlic
Hot sauce, to taste
¼ cup Worcestershire sauce
½ cup of beef broth
1 lemon, half juiced and half sliced
The Finish:
4 slices of bacon
1 can cream of mushroom soup
1 cup mushroom slices
Place roast into a covered roaster and season it with salt, pepper and greek seasoning. Smear garlic all over the roast and sprinkle with the hot sauce. Combine the Worcestershire sauce, lemon juice and beef stock and slowly pour over the roast. Top the roast with the lemon slices, cover and refrigerate overnight.
To finish the roast, remove the pot from the refrigerator. Remove and discard lemon slices. In a separate pan, cook the bacon strips until browned but not crisp, remove and set aside. Sear the roast in the bacon grease until browned on all sides. Push the roast to the side momentarily, and pour the marinade liquid into the searing pan. Remove the roast and return it to the original roasting pot. Bring the marinade to a boil and cook, scraping up the browned bits in the bottom; boil for about 2 to 3 minutes.
In the meantime, smear the cream of mushroom soup all over the top of the roast and top that with the sliced mushrooms. Lay the fried bacon strips on top of the mushrooms, pour the marinade all around the roast, cover pot and bake at 350 degrees for about 2 hours.
Remove and let the roast rest for about 10 minutes before slicing. This recipe makes its own gravy.
