VOICES OF THE AWESOMES RECIPES

Steps:

• First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. Preheat the oven to 275°. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).  Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.  Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.  With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.  When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Steps:

• Preheat oven to 400º, heat the cast iron skillet at the same time.
• In a medium sized mixing bowl….
• Add Cornmeal
• Add Flour
• Add Sugar
• Add Salt
• Add Baking Soda, whisk all the dry ingredients together.
• Crack 2 Eggs into a measuring cup or small bowl.
• Add 1-1/2 cups of Buttermilk, whisk wet ingredients together.
• Remove hot skillet from oven, add one stick of Butter and let melt.
• Add the Egg and Buttermilk mixture to the dry ingredients.
• Pour all but 2 Tablespoons of melted butter into the mixture.
• Stir the ingredients just enough to mix them together. Don’t overmix, some lumps in the batter are desired.
• Pour the batter into the cast iron skillet.
• Bake at 400º for about 25 minutes.
• Test for doneness by inserting a wooden toothpick or skewer. If it comes out clean, bread is done. If it doesn’t come out clean, return the bread to the oven and cook a few minutes longer.
• Remove the baked Cornbread from the oven, place skillet on a cloth or cooling rack and let sit for about 10 minutes to cool
• Slice warm, serve and Enjoy.