I began following my grandma around in the kitchen when I was just a little country sprout not even old enough to be in grammar school.
At around age 7 I decided I was going to be a chef [although the allure of being a pro wrestler like the Mongolian Stomper was quite strong to my young psyche].
At that tender age the foods of Kentucky received all my focus but as I grew up and began visiting Louisiana I gained a new perspective. My grandmother Nellie Sullivan was a professional chef who earned a good living breaking down entire carcasses of steers, making a wide variety of sauces and knocking out vast steam jacketed kettles of chili and soups.
I wanted to be like her.
This recipe is an homage to the first member of our family who wore the toque; Nellie Sullivan.
While her exposure to Louisiana food was limited to vacation visits to New Orleans her pot roasts are still legendary in the Cumberland Highlands of Eastern Kentucky.
1 each 5lb Roast, Chuck, boneless
4 lbs Potatoes, New, Red, quartered
1 each Garlic, bulb, chopped
1 each Shallot, chopped
1 each Celery, bunch, chopped
2 lbs Onion, Yellow Sweet, chopped
1 lb Peppers, Poblano [ I prefer Poblano to Bell ], chopped
2 each Onion, green, bunches, chopped
3 T. Blackening Seasoning [I recommend Best Stop if you don’t have the time to make a batch]
1 Bottle Red Wine, dry [ I use a Spanish Granache ]
Method Part 1
* In saucepan, bring bottle of wine to boil, reduce wine for 10 minutes
* Heat large cast iron Dutch oven with bacon fat til right at smoking
* Introduce chuck roast, rubbed thoroughly with blackening spice to pan
* Char all sides of roast til black
* Pour red wine reduction over roast in pan
* Cook for 3 hours at 200 degrees, uncovered
Method Part 2
* Heat separate cast iron on medium with bacon fat
* Add onion, celery and pepper [ The Trinity ]
* Cook 20 minutes
* Add garlic and shallot
* Cook 10 minutes
* Remove pot roast from Dutch oven
* Place potatoes on bottom of Dutch oven
* Add Trinity
* Place roast back on top of Trinity and potatoes
* Cook 2 hours more at 200 degrees
* Remove pan from oven
* Add chopped green onion to Trinity and potatoes and thoroughly combine
* Season entire affair as needed with salt and pepper
* Let roast rest for 15 minutes so it can catch it’s breath for a little bit
Voila! Your Blackened Cajun Pot Roast is now ready. I like to shred the meat with two forks and mix everything into one big glorious mess of food. If you like your gravy thick remove a couple potatoes and mash them thoroughly then mix mashed potatoes back into the red wine sauce
Bon Appetit Y’all