Soulful Pot Roast Dinner Recipe

Soulful Pot Roast Dinner Recipe
While few people actually celebrate the Martin Luther King, Jr. holiday in their homes with family gatherings, it seems , everyone loves the long weekend on the third Monday in January. This holiday is also a perfect excuse to serve good soul food. For those who’d rather spend time enjoying the day off, this yummy Soulful Pot Roast Dinner requires minimal hands-on time, and goes perfectly with soul food side dishes such as Slow Cooker Collards (or turnip or mustard greens), Southern Vegetable Sides, and Old South Batter Bread (cornbread) .
””
Hog Jowl used to only be available in the south, but is becoming more common in larger grocery stores across the country. It is sometimes referred to as Pork Jowl Bacon. If you can’t find it, use thick-sliced smoky bacon. If you have a multi-cooker, it will save you from washing a skillet, since ingredients can be browned in it before slow cooking.

8 Servings

3 to 4 ounces hog jowl, cut into 1/4" dice
3 pounds chuck roast, or other substitute tri-tip roast, short ribs, etc.
Salt and freshly ground black pepper

1 large onion, chopped
1 large green bell pepper, cored and diced
1/2 cup barbecue sauce
1 teaspoon crushed red hot pepper, (more or less to taste)

2 pounds sweet potatoes, peeled and cut into 1" thick slices

1 cup water
2 tablespoons cornstarch
  1. Place the hog jowl in a large skillet or multi-cooker; cook over medium heat stirring occasionally, until brown and crisp.
  2. Push to the side and brown the roast on all sides in the bacon fat.
  3. Remove the roast and add the onions and peppers to the fat; sauté until softened.
  4. If using a skillet, transfer to a 4-6 quart slow cooker; otherwise leave the vegetables and hog jowl in the multi-cooker.
  5. Place the roast on top of the vegetables and spread with the barbecue sauce; sprinkle with the red pepper flakes.
  6. Cover, set the slow cooker or multi-cooker to low, and let cook 4-6 hours or until the roast is tender.
  7. Add the sweet potato slices, cover and continue cooking until they are tender, 45-60 minutes.
  8. Remove the roast to a serving platter; surround with the potatoes.
  9. Dissolve the cornstarch in the water; whisk into the juices from the roast and let cook until thickened, 5-10 minutes; serve over the roast.

Amount Per Serving
Calories 476 Calories from Fat 162
Percent Total Calories From: Fat 34% Protein 36% Carb. 30%

Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 6 g
Cholesterol 130 mg
Sodium 303 mg
Total Carbohydrate 36 g
Dietary Fiber 1 g
Sugars 0 g
Protein 43 g

Vitamin A 476% Vitamin C 88% Calcium 0% Iron 31%







RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map





Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.