Super Tender Pot Roast

tender pot roast on a platter with carrots, mushrooms and rosemary
tender pot roast on a platter with carrots, mushrooms and rosemary
Sweet Daddy D's Super Tender Pot Roast
Votes: 1
Rating: 5
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Just basic beef and simple ingredients, This Pot Roast is a chuck roast braised in wine until it's so tender it's falling apart and melts in your mouth-this puts the comfort in comfort food.
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 495
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 495
tender pot roast on a platter with carrots, mushrooms and rosemary
Sweet Daddy D's Super Tender Pot Roast
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Just basic beef and simple ingredients, This Pot Roast is a chuck roast braised in wine until it's so tender it's falling apart and melts in your mouth-this puts the comfort in comfort food.
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 495
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 495
Here's What You Need
Here's What You Do
  1. Preheat the oven to 325 degrees
  2. Sprinkle salt and pepper liberally over the roast and set aside for about 15 minutes.
  3. Place a dutch oven over medium high heat. Add vegetable oil and sear the meat about 5 minutes on each side until a nice crust begins too form. Remove the roast from the dutch oven and set aside.
  4. Keeping a medium-high to high heat, saute the carrots and mushrooms until they are starting to brown-about 5 minutes. Remove from the Dutch oven and set aside.
  5. Add the onions and garlic and saute until just starting to brown.
  6. Deglaze the pot with a little of the wine, scraping off all the fond from the bottom. Stir well, then add the remaining wine and bring to a simmer.
  7. Add the roast back to the dutch oven along with the rosemary and bay leaves and bring to a heavy simmer.
  8. Cover the Dutch oven and place in the 325-degree oven.
  9. After 1 1/2 hours, add the carrots and mushrooms to the pot, stir to baste the roast and vegetables, cover the pot and return to the oven.
  10. Roast in the oven for another hour to an hour and a half (2 1/2 to 3 hours in total), checking for tenderness at about 2 1/2 hours total time. The pot roast is ready when it probes tender with a fork or a wooden skewer and pulls apart easily.
  11. Let the roast rest off the heat, remove the bay leaves and rosemary stems and serve!
Recipe Notes

This pot roast is great served with macaroni and cheese, cheese grits, mash potatoes or with any type of rice.

A chuck roast is best for this recipe, but a nice change is a Bottom Round Roast. Not quite as marbled as a Chuck, but it responds well to a slow braise and provides wonderfully tender slices.

If you can't find cipollini onions you can substitute just about any sweet onion or pearl onion.

Nutrition Facts
Sweet Daddy D's Super Tender Pot Roast
Amount Per Serving
Calories 495 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 105mg 35%
Sodium 127mg 5%
Potassium 775mg 22%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 5g
Protein 33g 66%
Vitamin A 97%
Vitamin C 16%
Calcium 7%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Cranberry Relish Recipe

Cranberry Relish in glass bowl with nutcracker

Cranberry Relish is that missing ingredient that brings the Holiday Turkey or Ham to life. Add a little to your fork when eating the turkey, it has that WOW factor. Leftovers-spoon a little on your turkey sandwich, you’ll never have it another way.

Cranberry Relish in a glass bowl
Sweet Daddy D's Cranberry Relish
Votes: 1
Rating: 5
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Cranberry Relish...tart and sweet at the same time. Add a little crunch with Louisiana Pecans and you have a traditional Holiday treat.
Servings Prep Time
64 Servings 15 Minutes
Cook Time Calories per Serving
20 Minutes 26
Servings Prep Time
64 Servings 15 Minutes
Cook Time Calories per Serving
20 Minutes 26
Cranberry Relish in a glass bowl
Sweet Daddy D's Cranberry Relish
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Cranberry Relish...tart and sweet at the same time. Add a little crunch with Louisiana Pecans and you have a traditional Holiday treat.
Servings Prep Time
64 Servings 15 Minutes
Cook Time Calories per Serving
20 Minutes 26
Servings Prep Time
64 Servings 15 Minutes
Cook Time Calories per Serving
20 Minutes 26
Here's What You Need
Here's What You Do
  1. Rinse the cranberries and remove any that don’t look good.
  2. Peel one orange and remove the seeds and as much of the membranes as possible.
  3. Juice one orange and add enough cold water to make 1 cup
  4. Zest the orange and the lemon
  5. Peel, core and chop the apple into small pieces, ¼ to ½ inch.
  6. Add the cranberries, sugar and orange juice/water to a sauce pan and place over medium high heat.
  7. Bring to a boil and add the orange and lemon zest, orange pulp, apples and a pinch of salt.
  8. Adjust heat to maintain a heavy simmer for 10 to 15 minutes, stirring often.
  9. Remove from the heat and allow to coo for about 30 minutes.
  10. Add the pecans and mix well.
  11. Place in the refrigerator and chill.
Recipe Notes

This recipe yields approximately 4 cups (64 tablespoons) of cranberry relish.

Resist the temptation to cook this more than 15 minutes. It will set up once it is allowed to cool.

Try Louisiana Pecans, they are delicious.  Walnuts are also a good substitute, or leave the nuts out all together.

You want the apples a little chunky so they add a nice dimension to the texture.

Nutrition Facts
Sweet Daddy D's Cranberry Relish
Amount Per Serving
Calories 26 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.4g
Sodium 4mg 0%
Potassium 21mg 1%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 0.2g 0%
Vitamin A 0.3%
Vitamin C 9%
Calcium 0.4%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.

Aunt Ellen’s Fruit Cakes

Putting the finishing touches on a fruit cake

Fruit Cake? I’m not joking! Don’t give up on fruit cake until you’ve tried Aunt Ellen’s Fruit Cake. It’s full of sweet candied and dried fruit, marinated in cherry brandy then mixed with nuts and a spiced batter that’s baked to perfection. If you haven’t tried fruit cake, this is the one to try. If you are a fruit cake lover, then you’ll know that Aunt Ellen’s Fruit Cake is the best you have ever had!

four fruit cakes on a cooling rack
Aunt Ellen’s Fruit Cakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Full of sweet candied and dried fruit marinated in cherry brandy, then mixed with nuts and a spiced batter that's baked to perfection. This is why fruit cake is a holiday tradition that has lasted for centuries. If you haven't tried fruit cake, this is the one to try. If you are a fruit cake lover, then you'll know this is the best!
Servings Prep Time
75 Servings 1 1/2 hour
Cook Time Calories per Serving
3 hours 135
Servings Prep Time
75 Servings 1 1/2 hour
Cook Time Calories per Serving
3 hours 135
four fruit cakes on a cooling rack
Aunt Ellen’s Fruit Cakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Full of sweet candied and dried fruit marinated in cherry brandy, then mixed with nuts and a spiced batter that's baked to perfection. This is why fruit cake is a holiday tradition that has lasted for centuries. If you haven't tried fruit cake, this is the one to try. If you are a fruit cake lover, then you'll know this is the best!
Servings Prep Time
75 Servings 1 1/2 hour
Cook Time Calories per Serving
3 hours 135
Servings Prep Time
75 Servings 1 1/2 hour
Cook Time Calories per Serving
3 hours 135
Here's What You Need
The Fruit
The Batter
Here's What You Do
Prepare the Fruit
  1. The night before you make the Fruit Cake, chop the fruit into small pieces (about 1/8 to 1/4 of an inch); Set some red and green cherries (sliced in half), some pineapple chunks and some pecans halves aside for topping the fruit cakes. Place the raisins and chopped fruit in a large bowl. Pour ½ cup cherry brandy over the fruit and toss well.
  2. Let the fruit and brandy mixture stand at room temperature overnight, stirring often to mix the fruit.
Other Preparation
  1. Prepare some 8 X 4 aluminum loaf pans (see Recipe Notes) by spreading a thin layer of shortening all over the inside, then lining each loaf pan with parchment paper or wax paper.
  2. Chop the nuts into small pieces (don't pulverize) and mix into the fruit and cherry brandy mix; set aside.
  3. Combine the flour, cinnamon, allspice, grated nutmeg and salt and sift all together into a bowl; set aside.
  4. Preheat the oven to 250 degrees.
Mix the Batter and Fruit
  1. Using a stand mixer, cream the softened butter or margarine until light and fluffy.
  2. With the mixer on a medium speed, add the brown sugar gradually, allowing the brown sugar and butter to completely combine before adding more brown sugar.
  3. Reduce the mixer speed to low and add the eggs one at a time. Make sure each egg is completely mixed in before adding the next egg.
  4. Keeping the mixer on low, add the sifted spiced flour to the butter and brown sugar mixture, a little at a time, making sure that it is all incorporated before adding more.
  5. Turn off the stand mixer and transfer the batter to a large mixing bowl. Stir in the fruit and nut mixture, a little at a time. Mix everything together well, then mix some more!
  6. Turn the mixture into the prepared loaf pans.
  7. Bake at 250 degrees for 2 ½ to 3 hours. The fruit cakes are done when a toothpick comes out clean, but slightly sticky. (see Recipe Notes)
  8. Cool the fruit cakes in the pans for 10 minutes, then turn out onto cooling racks until fully cooled. This will take a few hours or can be cooled over night.
  9. To finish the fruit cake, poke several holes in the top of each with a tooth pick and pour a little cherry brandy over the fruit cakes slowly.
  10. Once the cherry brandy has been absorbed, individually wrap the finished fruit cakes tightly in plastic wrap (airtight) and store. These fruit cakes can be eaten right away or stored for a couple of months in the refrigerator or pantry, or can be frozen for several months.
Recipe Notes

This recipe says to marinate the chopped fruit in the cherry brandy for twelve hours....feel free to do it longer if you want. Just keep stirring it every few hours!

This recipe is easy to increase-just keep all the ingredients proportional.

Sifting the dry ingredients together, then adding the sifted, dry ingredients gradually will make sure that the delicious spices are distributed throughout all the batter.

This recipe will fill approximately five of the 8" x 4" X 2 1/2" loaf pans, or about 15 of the little 6" x 3 1/2" x 2" loaf pans. The little ones are the perfect size for gifts.  This is also great in larger loaf pans or the round  angel-food cake pans.

The cooking time is a good estimate and depends a lot on the size loaf pans you decide to use.   Check after about 2 hours-if they are done the cakes should be firm when you press down on them and just starting to pull away from the sides of the pans. Poke them with a tooth pick-if it comes out clean and just a little sticky, it's done! 

Make sure to wrap the fruit cakes tightly-start with plastic wrap then cover with aluminum foil. Make them airtight! They can be placed in freezer bags and stored for up to six months, either in the fridge or out. They can also be frozen for a year.

Nutrition Facts
Aunt Ellen’s Fruit Cakes
Amount Per Serving
Calories 135 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 17mg 6%
Sodium 98mg 4%
Potassium 76mg 2%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 14g
Protein 2g 4%
Vitamin A 4%
Vitamin C 2%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.