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Creole Style Pot Roast

2 slices bacon -- diced
1 teaspoon pepper
4 pounds rump roast or sirloin
1 green chile pepper or more -- seeded, minced
1 bay leaf
1/2 teaspoon dried thyme
2 cups diced tomatoes
1/2 teaspoon sugar
1 celery rib -- chopped
1 onion -- chopped
2 garlic cloves -- minced
2 tablespoons chopped parsley or coriander

Cook the bacon long enough to release fat. Remove bacon with slotted spoon and set aside. Pepper the meat and brown on all sides in bacon drippings. Transfer meat to the slow cooker. Add remaining ingredients, cover and cook on LOW 8 to 10 hours.

Add reserved bacon pieces, cover, turn on HIGH and cook 15 minutes. Slice meat and serve with pan juices, rice, and French bread.

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