Honky Tonk Pot Roast

Thanks to David for sharing pictures of his favorite meal!

Recipe take from Dinosaur Bar B Que. An American Roadhouse by John Stage and Nancy Radke, Ten Speed

1 tablespoon plus a pinch of kosher salt

1 tablespoon plus a pinch of black pepper

1/4 cup flour

1 -3 1/2 pound boneless chuck roast

1/4 cup vegetable oil

2 cups onions, chopped

2 cups chopped red bell pepper

 1 cup chopped celery

4 bay leaves

1 1/2 tablespoons minced garlic

3 cups broth or beef stock

1 cup Mutha Sauce (recipe below)

4 ears of corn on the cob, fresh or frozen

2 cups peeled and quartered sweet potatoes

2 cups peeled and quartered white potatoes

1 teaspoon thyme

Garnish: Sliced scallion greens

  1. Preheat oven to 325.  Mix together 1 tablespoon salt, 1 tablespoon pepper and the four. Rub it thoroughly into the meat. Pout the oil into a big heavy Dutch oven and get it nice and hot over medium hear.  Brown both sides of the roast until deep brown, 5-8 minutes per side. Take the meat out of the pot and set aside.

  2. Dump the onions, peppers, celery, and bay leaves into the pot. Season with a pinch of salt and pepper and cook until soft and translucent. Throw in the garlic and cook for 1 minutes more. Add the broth and the Mutha Sauce. Give it a good stir. Put the meat back in and bring the liquid to a boil. Cover with a lid and pot into the oven to simmer gently for 1 1/2 hours.

  3. Carefully slice each ear of corn into 2” rounds. Toss the corn along with the sweet potatoes, all purposed potatoes, and thyme in with the meat. Simmer for about 45 minutes longer or until the veggies are soft and the meat is tender.

  4. Take the meat out of the pan and let it rest on a warm platter for about 15 minutes. Skim the fat off the surface of the pan gravy and if it seems a little thin, just reduce it on top of the stove. Fish out and toss the bay leaves. Slice the meat and cover with gravy and vegetables. Sprinkle on the scallions for color before serving it up.

Dinosaur Bar-B-Que's Mutha Sauce

 

Yields  6 cups barbecue sauce

 

1/4 cup vegetable oil

1 cup minced onion

1/2 cup minced green bell pepper

1 jalapeño, seeded and minced

Pinch each of kosher salt and black pepper

2 tablespoons minced garlic

One 28-ounce can tomato sauce

2 cups ketchup

1 cup water

3/4 cups Worcestershire sauce

1/2 cup cider vinegar

1/4 cup lemon juice

1/4 cup molasses

1/4 cup cayenne sauce

1/4 cup packed dark brown sugar

1 tablespoon chili powder

2 teaspoons coarsely ground black pepper

1/2 teaspoon ground allspice

1 tablespoon Liquid Smoke (optional)

  1. Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook until soft and golden. Add the garlic and cook for 1 minute more.

  2. Dump in everything else except the Liquid Smoke. Bring to a boil, and then lower the heat to a simmer. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge until ready to use.

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So excited to share my new cookbook! Ordering info to come.