Creole Style Pot Roast

• 2 slices bacon, diced
• 1 teaspoon pepper
• 1 rump roast or sirloin pot roast, or a lean chuck roast, about 4 pounds
• 1 or more green chile peppers, seeded and 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 cloves garlic, 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. 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.