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.

Ingredients

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