Herbed Roast

Recipe Ingredients

1		Shoulder chuck or 1 eye or - (3 to 4) round roast
1 tablespoon	15ml	Meat tenderizer
1 cup	237ml	Tomato juice
1 3/4 cups	414ml	Water
1/4 cup	59ml	Lemon juice
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Pepper
1 teaspoon	5ml	Rosemary
1 teaspoon	5ml	Celery seeds
1/8 teaspoon	0.6ml	Sage
1/8 teaspoon	0.6ml	Thyme
2		Onions - sliced
2 tablespoons	30ml	Melted margarine or butter - (I prefer unsalted
		Butter)
2		Bacon

Recipe Instructions

Pierce surface of meat in several places and sprinkle with meat tenderizer. Mix remaining ingredients except bacon and pour over meat. Let meat stand in marinade 8 to 12 hours in refrigerator.

Remove meat from marinade (save) and place on smoker grid. Top meat with bacon slices and baste with marinade.

Baste again with marinade after water-smoking.

Charcoal: Use 5 to 7 pounds charcoal, 3 quarts hot water, 2 wood sticks and smoke 2-1/2 to 3-1/2 hours.

Electric Cooker: Use 3 quarts hot water, 2 wood sticks and smoke 2 to 3 hours.

Source:
La Bouche Creole by Leon Soniat

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