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"As old as the swamps in Louisiana, this recipe predates the title pot roast! This is the most wonderful tasting pot roast you'll ever try. Worth every minute of the work! I have such fond memories of my grandmother creating this magic in her kitchen and her entire house filled with the heavenly aroma. For the Creole seasoning, I use Emeril's..."

Ingredients: dry red wine, green onions...

"This is an old New Orleans (french) style beef roast cooked slowly over low heat."

Ingredients: dried marjoram, dried parsley...

"I got this recipe from gumbopages.com...can't wait to try it! (Based on LSU Tiger's review, I removed the salt.)"

Ingredients: pickles, French bread...

"A slow simmer in this tasty tomato-onion-curry blend makes the tenderest meat with the yummiest dumplings. Even though I'm not a "carb addict", I love the versatility and ease of dumplings."

Ingredients: curry powder, dried parsley...

"This is awesome! Ususally, I don't like anything extra on my steak but this is wonderful! These sauces are great but that doesn't mean you have to eat it with the sauce. This tenderloin recipe is Courtesy of Emeril Lagasse, 2003. The Creole Seasoning comes from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Published..."

Ingredients: chives, creole mustard, rolls...

"Zesty and hearty... even pot roast snobs can like this one. Pair this with hot buttered garlic noodles and crusty warm bread for a stick-to-your-ribs meal."

Ingredients: cornstarch, dry mustard...