Honky-Tonk Pot Roast
If you want to make people stop, sit down, and eat, just put this classic comfort food on their plates. The rounds of corn on the cob give the dish a mellow sweetness.
Recipe information
Yield
feeds 4 to 6
Ingredients
The Roast
The Garnish
Preparation
Step 1
Preheat the oven to 325°. Mix together 1 tablespoon salt, 1 tablespoon pepper, and the flour and rub it thoroughly into the meat. Pour the oil into a big, heavy Dutch oven, and get it nice and hot over medium heat. Brown both sides of the roast til deep brown, 5 to 8 minutes per side. Take the meat out of the pot and set aside.
Step 2
Dump the onions, peppers, celery, and bay leaves into the pot. Season with a pinch of salt and pepper and cook til soft and translucent. Throw in the garlic and cook for 1 minute 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 pop into the oven to simmer gently for 1 1/2 hours.
Step 3
Grab the corn on the cob and carefully slice each ear into 2-inch rounds. Toss the corn along with the sweet potatoes, all-purpose potatoes, and thyme in with the meat. Simmer for about 45 minutes longer, or til the veggies are soft and the meat is tender. 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 veggies. Sprinkle on the scallions for color before serving it up.
