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.

Sauteed Mushrooms

sauteed mushrooms
Sauteed Mushrooms
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Rating: 0
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So you've already decided on steak. But to really elevate that delicious cut of beef you've chosen, you need sides and accompaniments that are as special as the main attraction. Saute up these mushrooms and you will cherish every bite!
Servings Prep Time Cook Time Calories Per Serving
4Servings 10Minutes 15Minutes 240
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Clean the mushrooms under cold water and slice. Chop the green onions and garlic and set aside. Mix the herb and spice blend and measure out the wine.
  2. Heat oil and butter in skillet over medium high heat until butter starts to foam.
  3. Add green onions and saute for a couple of minutes.
  4. Add garlic and saute until aromatic, about another minute.
  5. Add the mushrooms. Stir and shake the pan until the mushrooms are all coated with the butter/oil and continue until starting to brown on the edges.
  6. Add herb and spice blend and continue to saute for another few minutes.
  7. Add the wine and bring to a boil, continuing to shake the pan and stir until the wine has reduced down to a glaze.
  8. As an option, you can reduce the wine down until it is almost a glaze, then remove from heat and cover with aluminum foil. When steaks are resting, return the skillet to a medium high heat and complete the reduction of the wine.
Recipe Notes

This is the ultimate accompaniment for a nice steak, but also great with hamburger steaks or just about any meat.

Nutrition Facts
Sauteed Mushrooms
Amount Per Serving
Calories 240 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 32mg 11%
Sodium 105mg 4%
Potassium 597mg 17%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 4g 8%
Vitamin A 16%
Vitamin C 13%
Calcium 6%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Bow-Tie Shrimp in a Mushroom Cream Sauce

Sweet Daddy D's Bow-Tie Shrimp
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A simple, hearty pasta dish with deliciously seasoned shrimp in a mushroom and tomato cream sauce. Add a tossed green salad and crispy french bread and you have a great meal for any time of year.
Calories Per Serving
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Cook the pasta as directed on the box; drain well but don't rinse; place it back in the pot you cooked it in; set it aside.
  2. Peel and rinse the shrimp. Pat dry with a paper towel, place them in a bowl and mix in a couple of teaspoons of creole seasoning. Set aside.
  3. Chop the onion into quarters then slice it into crescents; chop the garlic, put the creole seasoning and salt in a little bowl, cut the butter, etc. Open the can of diced tomatoes and let them drain in a large strainer.
  4. Heat the oil and 2 tablespoons of butter over medium high heat. When the oil/butter mixture is bubbling, add the chopped onions and sauté for a couple of minutes.
  5. Add the mushrooms and continue to sauté until the mushrooms start to brown-about 5 minutes.
  6. When the mushrooms are starting to brown and the onions are starting to caramelize, add in the garlic; continue to sauté until you can start to smell the aromatics of the garlic-this should only be a minute or two.
  7. Increase the heat a little and add the shrimp. Mix them well with the veggies and then add the tablespoon of creole seasoning and salt (see note on salt). Toss together and sauté until the shrimp just start to turn pink-about a minute or two.
  8. Add the drained diced tomatoes and mix together well. Sauté another 2 or 3 minutes, stirring often.
  9. Add the remaining 2 tablespoon of butter to the pan and swirl around mixing the onions, mushrooms, tomatoes and garlic with the butter, maintaining a medium high heat.
  10. Add the heavy cream, mix well and and bring to a heavy simmer, then turn the heat down to a low simmer and let it thicken for about 5 minutes. (Keep an eye on it at this point-you don't want it to cook down and thicken so much that it won't be enough left to coat all the pasta, so you want it pretty juicy).
  11. When the sauce has thickened a little add about half of the pasta; mix it all together well, then add more pasta until its is the consistency you want. It should be creamy with all the pasta well coated, so don't add so much pasta that it's not all coated.
  12. Serve it with a sprinkle of grated Parmesan or Romano cheese on top.
Recipe Notes

Serve it up with a green salad and some nice french bread or garlic bread, a sprinkle of Parmesan or Romano cheese is good on top.

If your creole seasoning contains salt, you should taste the dish before adding more salt.