On the menu:  Slow cooked Sunday Pot Roast!  In my honest Southern opinion, Sunday dinners are the holy grail of dinners, a hearty treasure to look forward to every week. The meals are rooted in family tradition and comforting love.

Cooked in a dutch oven pot. Serves about 6-8. Preheat oven to 325 °F

Ingredients used:

1 (3-5 lbs) pork roast

3 whole medium carrots, unpeeled, roughly chopped into pieces

4 medium red potatoes, roughly chopped into pieces

3 stalks organic celery, roughly chopped into pieces

1 medium onion, sliced

1 teaspoon red pepper flakes

4 cloves fresh garlic

2 pats grass-fed butter

2 drizzles of extra virgin olive oil

2 cups water or vegetable stock

Homemade spice blend

2 tablespoon chili powder 1/2 teaspoon cumin powder A few grinds of black pepper 1/2 teaspoon garlic powder 1/2 teaspoon oregano

1/2 teaspoon onion powder 1/2 teaspoon coffee grounds 1/2 teaspoon brown sugar

1 1/2 teaspoon pink salt

In a bowl, combine ingredients until well blended. Set aside or store in a spice container until ready to use.

DIRECTIONS

Season room temperature patted dry pork roast with homemade spice blend on all sides. Set aside. In a dutch oven pot, add butter with drizzles of olive oil and heat. Add seasoned pork to the pan. Sear on all sides until brown, about three to four minutes. Transfer roast to a platter and let rest. Add additional olive oil if needed. Add red pepper flakes, onions, and garlic. Cook for a couple of minutes, until the onions soften. Then add carrots, celery, and potatoes. Cook for 2 minutes. Deglaze with water or stock. Turn off the heat. Add roast and rendered juices from the platter (reminder: juices are added flavor; do not toss it away). Cover with a lid and finish in the oven on slow cook

for 2-3 hours. Or until the pork is fork-tender. Remove from oven, keep covered for 15-20 minutes before cutting.

Get the homemade meal ideas inside of Shaniqua Cousins Flavored with Love.