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HE FRIED THE ROAST ON BOTH SIDES IN BACON GREASE FOR 3-4 MIN ON EACH SIDE THEN ADD ALL VEGTIBLES AND BEEF STOCK AND BRING TO A ROLLING BOIL
Preheat oven to 500 degrees F. In a small mixing bowl, combine minced garlic, green onions, thyme, basil, salt and pepper. With a sharp knife pierce 6-8 (1-inch) holes in roast and stuff each cavity with mixture. Next, stuff peppers into holes. Season roast with salt, pepper and granulated garlic. Place in a 12-quart cast iron Dutch oven. Place diced onions, celery, bell peppers and parsley around roast. Add stock to 1-inch deep in bottom of pan. Cover and bake for 1 hour. Turn oven off and leave in oven 11 hours or overnight. Remove roast from oven, cool and thinly slice. Serve alongside your favorite side dish or on toasted po' boy buns.
Prep Time: 12 Hours
Yields: 8 Servings
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