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
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
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.

Creole Green Beans

smothered creole green beans served on a plate with green border
creole green beans smothering in cast iron dutch oven
Creole Green Beans
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Awesome Creole Green Beans...fresh green beans smothered with bacon, onions, tomatoes and seasoning in a rich stock and just a hint of Louisiana cane syrup sweetness. No-angst and packed with flavor, these will have ‘em coming back for more. This great side dish is guaranteed to go with any occasion and elevate any meal.
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 3/4 Hours 123
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 3/4 Hours 123
creole green beans smothering in cast iron dutch oven
Creole Green Beans
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Awesome Creole Green Beans...fresh green beans smothered with bacon, onions, tomatoes and seasoning in a rich stock and just a hint of Louisiana cane syrup sweetness. No-angst and packed with flavor, these will have ‘em coming back for more. This great side dish is guaranteed to go with any occasion and elevate any meal.
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 3/4 Hours 123
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
1 3/4 Hours 123
Here's What You Need
Here's What You Do
  1. Slice bacon into 1" pieces; rough chop the onions, smash, peel and rough chop the garlic. Measure out the stock, seasoning and cane syrup.
  2. Fry bacon over medium high heat until crispy and the fat has rendered.
  3. Add the onions and saute until starting to brown, about 10 minutes.
  4. Add the garlic and stir well until aromatic, about 2 minutes.
  5. Still over a medium high heat, add the green beans.
  6. Sauté, stirring frequently until the green beans are starting to have a slight char.
  7. Add the creole seasoning and salt and pepper, mix well.
  8. Mix in the tomatoes and mix well with the green beans.
  9. Add the chicken stock and the cane syrup and stir well to combine all the ingredients.
  10. Bring to a boil then lower heat to a simmer and cover.
  11. Simmer on low, covered for 1 hour, stirring occasionally.
  12. After an hour, remove the cover, increase the heat to medium high and high simmer for 10 to 15 minutes until the sauce is slightly thickened.
Recipe Notes

This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

If you don't have Louisiana Cane Syrup you can substitute molasses. But try the real deal...get it here from Amazon!

 

 

 

 

I like fresh green beans for this, but frozen works really well also. I recommend keeping them whole!

Many commercial creole seasoning blends contain salt, as does commercial chicken stock. Make sure to give the green beans a taste before adding more salt.

Nutrition Facts
Creole Green Beans
Amount Per Serving
Calories 123 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 7mg 2%
Sodium 327mg 14%
Potassium 254mg 7%
Total Carbohydrates 21g 7%
Dietary Fiber 4g 16%
Sugars 11g
Protein 6g 12%
Vitamin A 15%
Vitamin C 45%
Calcium 6%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Crawfish Monica

Crwafish Monica on a white plate with green salad and french bread

Crawfish Monica, the most popular dish at the New Orleans Jazz Festival-succulent crawfish tails cooked in rich and spicy cream sauce, then tossed with pasta. It’s great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle. This is Sweet Daddy D’s version of the dish created in the early-1980’s which became a New Orleans classic in a short period of time. 

Crwafish Monica on a white plate with green salad and french bread
Crawfish Monica
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Crawfish Monica is succulent crawfish tails cooked in spices and a rich cream sauce then tossed with pasta. This is the most popular dish at the New Orleans Jazz Festival. Great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle. This dish was created in the early-1980's and has become a New Orleans classic in a short period of time. Try it with some warm and crispy french bread and a nice green salad.
Servings Prep Time
8 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes 588
Servings Prep Time
8 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes 588
Crwafish Monica on a white plate with green salad and french bread
Crawfish Monica
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Crawfish Monica is succulent crawfish tails cooked in spices and a rich cream sauce then tossed with pasta. This is the most popular dish at the New Orleans Jazz Festival. Great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle. This dish was created in the early-1980's and has become a New Orleans classic in a short period of time. Try it with some warm and crispy french bread and a nice green salad.
Servings Prep Time
8 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes 588
Servings Prep Time
8 Servings 10 Minutes
Cook Time Calories per Serving
30 Minutes 588
Here's What You Need
Here's What You Do
  1. Cook the pasta to al denté according to the package direction.
  2. Reserve about 1/4 cup of the pasta cooking water before you drain the pasta. Drain but do not rinse, return the pasta to the pot, add the cooking liquid and about 2 tablespoons of olive oil and mix well. Set aside, covered to keep warm.
  3. In a large sauté pan, melt the butter over medium high heat until frothy.
  4. Add the yellow onions and saute until soft, about 8 to 10 minutes.
  5. Add the garlic and continue to saute until aromatic, about 2 minutes.
  6. Add the creole seasoning and cayenne (if using) and stir well. Saute another two or three minutes.
  7. Add the wine, bring to a heavy simmer and allow the wine to evaporate almost completely.
  8. Add the cream and lemon juice, stirring and shaking the pan until well blended.
  9. Simmer on low for a few minutes until it begins to slightly thicken.
  10. Add the crawfish tails a few at a time and stir well to blend completely.
  11. Allow the crawfish tails to only warm through, then add the green onions and parsley.
  12. Mix well and simmer about two minutes.
  13. Add in the cooked pasta a little at a time. Stir completely until all the pasta is coated with the sauce and the crawfish are distributed throughout. You may not use all the pasta because you want it to be creamy with a good coating of sauce over all the pasta.
  14. Stir in about 1/2 cup of the Parmesan cheese and mix well.
  15. Remove from the heat. When serving, sprinkle more parmesan cheese on top.
Recipe Notes

Great with Rotini or Fusilli pasta but also goes well with Fettuccine or Farfalle.

Louisiana Crawfish tails are the very best because they contain some sweet crawfish "fat" which adds a great depth of flavor. You can usually find them frozen at the seafood market or better grocery stores or online at Amazon.  If you have to use imported crawfish tails, I strongly suggest rinsing them before using. Often the imported crawfish will be slightly bitter unless rinsed.

Nutrition Facts
Crawfish Monica
Amount Per Serving
Calories 588 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 23g 115%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 279mg 93%
Sodium 627mg 26%
Potassium 168mg 5%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 2g
Protein 29g 58%
Vitamin A 46%
Vitamin C 18%
Calcium 24%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.