Let’s take our minds off tragedy for a minute and head to the kitchen. Today I’m making a savory pot roast with port wine sauce. Here’s my recipe:
Directions: In a cast iron skillet or a heavy skillet if you don’t have cast iron, brown the meat on both sides, turning every 2 minutes, until the meat looks cooked on top, covering with a lid in between turns. Don’t worry about the sides. About halfway through, add the paprika to the meat, one side at a time. When the meat is browned, place in a roasting pan with the roasting pan ingredients, below. then take the vegetables and add to the roasting pan. You may have to add oil to the pan, depending on how fat your meat is. Ours is fairly lean, so I add some high-temperature oil before browning the meat and before adding the vegetables. Cook the vegetables until the onions are browning. Add the peppers last, about half-way through, and just lightly sear the edges. Then add to the pot roast, layering some of the veggies on top and most on the sides. Roast covered at 325 F. for 2 hours, or until a meat thermometer inserted in the middle of the roast registers 160 F. or above. The meat should be very tender and come apart with a fork. If it doesn’t, it needs to cook a little longer. Be sure to remove the bay leaf before serving, as they are a choking hazard. Serve with a tossed salad, and either roast potatoes and onions, mashed potatoes and brown gravy, or rice.
- Chuck roast, trimmed of excess fat – 2-2 1/2 pounds.
- 2 onions, diced
- 3 large carrots, sliced in chunks
- 3 ribs celery with leaves, sliced in chunks
- 3 cloves garlic, chopped (I use fresh garlic from my garden – they look like green onions right now. If using dried garlic cloves, crush them with the broad end of a butcher knife, remove the outer shells, and then chop.)
- 4 small fancy bell peppers (red and yellow), de-seeded and quartered
- 1- tablespoon smoked paprika
Place in pan while meat is browning:
- 1 – 16 oz. can diced, fire-roasted tomatoes
- 1- 16 oz can tomato sauce
- 1-tablespoon Emeril’s seasoning
- 1-teaspoon garlic seasoning
- 1 bay leaf
- 2-tablespoons worchestershire sauce
- 1/2 cup jalapeño jelly (I make this every year – from my larder) – if you don’t have this, add two tablespoons of sugar, orange marmalade, or another type of jelly.
- 1 cup strong port wine