|
|
Charlie Guidry
5 – 7 lb. Beef or Pork Roast (boneless is best)
1 pkg. Lipton Onion Soup Mix
1 c. Water or Beef or Chicken Broth
Stuffing for Roast:
½ c. Onion (chopped)
¼ c. Bell Pepper (chopped)
½ c. Celery (chopped)
¼ c. Garlic (chopped fine)(I use bottled)
2 tsp. Tony Chachere’s Seasoning
¼ c. Worcestershire Sauce
¼ c. Louisiana Hot Sauce
¼ c. Seasoned Vinegar
Mix all these ingredients together, cut slits (about 1-2” deep and 1” wide) in roast and stuff by the spoonful into the slits until you have used all the stuffing. (About 6-8 slits)
Put your roast in the rice pot (At least an 8-10 cup electric rice cooker)
Add 1 cup of water
Add the package of onion soup mix
Turn rice pot on.
After it dings, flip your roast, add another cup of water and turn rice pot on again.
When it dings again it’s ready. Leave in pot until you are ready to serve it and then remove from pot onto platter and cover to keep warm or slice it now. |
|
