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THIS INSTANT POT RECIPE KICKS UP THE FLAVOR OF POT ROAST THANKS TO A JAR OF JELLY.

**CLICK ON THE INSTANT POT AND ORDER ONE NOW.**

Quick to prep and filled with classic pot roast ingredients—chuck roast, red wine, carrots, potatoes, onions, and gravy— this pot roast is kicked up a notch with just one 5 oz. jar of 7 Pepper Jelly. Yes, Pepper Jelly! Specifically, one from Jenkins Jellies, www.jenkinsjellies.com* (More on Jenkins further down the page.) The Instant Pot is the perfect way to cook it. My fondness for the Instant Pot knows few boundaries. When it comes to stews, soups—any recipe that relies on liquids—nothing beats it. This entire recipe can be made–start to finish—in the Instant Pot in about an hour and a half. Do not be put off by the length of today’s recipe–it’s a lot of words but doesn’t take a lot of time.

**WAIT TILL YOU TASTE THE GRAVY IN OUR SPICY POT ROAST!**

AS COMFORTING AS PLAIN OLD POT ROAST CAN BE, SPICE IS NOT WHAT IT IS KNOWN FOR.

Pot Roast came to this country with European immigrants especially those with English, Dutch, and German roots. Think Dutch Oven! Pot Roast was of course a great way to use slow-cooking tough cuts of meat. Chuck Roast and brisket were both readily available and affordable. These cuts of meat were cooked slowly with the trinity of ingredients in today’s recipe—potatoes, carrots, and onions. Herbs were thrown in creating a hearty one-pot meal. And particularly prized is the gravy created in the cooking process. But spicy was not what pot roast was known for.

SPICY FOOD HAS BECOME IMMENSELY POPULAR.

According to Affinity Group www.affinitysales.com, a company that specializes in both food service and food retailer support, the growing preference for spicier foods reflects a significant change in consumer choices. They see this rising interest in spicy tastes as a chance for creativity. “Spicy foods are super trendy right now,” says Bridget McCall, Vice President of Culinary & Innovation at Affinity Group. “We’re seeing a growing interest in exploring the complexity of heat beyond just the intensity. It’s about understanding and appreciating the nuanced flavors that different spices bring to the table.” That’s why I decided to add an entirely new element to this American classic, Pot Roast.

**CLICK ON THE LINK TO ORDER HELL FIRE PEPPER JELLY**

IF SPICY FOOD HAD STARTING POINT IN THIS COUNTRY, IT HAD TO BE IN CALIFORNIA.

California, that giant culinary melting pot, is home to more Mexican restaurants than any other state. Thai, Indian, Korean, Szechuan, and Ethiopian are all cuisines based in part if not wholly spicy elements. And they are also the backbone of California’s restaurants. So it came as no surprise that native Californian, Hillary Danner, whose childhood nickname was Jenkins, took a backyard bounty of pepper vines and fruit trees and created a whole line called Jenkin’s Jellies (www.jenkinsjellies.com) And they’re ALL pepper jellies. Here’s how they describe them: “Savory, sweet, and irresistibly spicy, Jenkins Jellies infuses an iconic Southern treat with fresh California touches a rustic, heartier texture that brims with jewel-like nuggets of pepper and fruit: a complex blend of seven peppers; and peak-season fruit purées.” Our choice: Hell Fire The Original 7 Pepper Jelly, the star of today’s recipe.

*JENKINS JELLIES PROVIDED THEIR PRODUCT TO CHEWING THE FAT FOR OUR USE. IF YOU HAVE A PRODUCT YOU’D LIKE US TO WORK ON, HERE’S THE LINK [email protected]

HERE’S TODAY’S RECIPE AND AFTER IT, CLICK ON ANY PHOTO TO GO TO THESE SPICY FAVORITES ON CHEWING THE FAT.

SPICY POT ROAST

March 13, 2024

Servings: 4

Prep: 15 min

Difficulty: EASY!

Quick to prep and filled with classic pot roast ingredients—chuck roast, red wine, carrots, potatoes, onions and gravy— this pot roast is kicked up a notch with just one 5 oz. jar of 7 Pepper Jelly. Yes, Pepper Jelly!

By: Monte Mathews

Ingredients

3 pounds chuck roast

1 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon smoky or sweet paprika

2 tablespoons canola oil

2 tablespoons butter

1 large sweet yellow onions peeled & quartered

3 large carrots washed & cut into 2-inch pieces

1 pound Baby Dutch Yellow or Baby Red potatoes

2 garlic cloves peeled & halved

1 cup low-sodium beef or chicken broth

1 -5 oz. Jar of Jenkins Jellies’ Hell Fire 7 Pepper Jelly

1 cup red wine

2 sprigs fresh rosemary

2 sprigs fresh thyme

Directions

Step 1 Set Instant Pot to “Sauté”.

Step 2 Sprinkle both sides of the pot roast with salt, black pepper, and paprika and set aside.

Step 3 Add oil and butter to the Instant Pot. When the oil is hot and has a shimmer, use tongs to add the roast (resist the urge to flip it for 3-4 minutes). The roast should have a beautiful golden brown sear. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate.

Step 4 Add the quartered onion and carrots. Cook for 3-4 minutes or until vegetables begin to caramelize and brown. Add garlic and sear for 30 seconds.

Step 5 Slowly add the broth (deglaze) while scraping the bottom of the pot with a wooden spatula.

Step 6 Add 5 oz. of Jenkins Jellies Hell Fire Pepper Jelly and Stir.

Step 7 Place the Instant Pot trivet over the vegetable/broth mixture set the Instant Pot to “Pressure Cook or Manual” on HIGH and set for 55 minutes.

Step 8 Place the roast in the Instant Pot on top of the trivet.

Step 9 Place the rosemary and thyme sprigs on the roast.

Step 10 Add the potatoes placing them on top of the roast and sprinkle with additional kosher salt and pepper.

Step 11 Pour the wine over the vegetables and roast.

Step 12 Place the lid on the pot and turn to the LOCK position. Set the vent to the SEALED position.

Step 13 When the cooking time is done, allow the Instant Pot to naturally release. This will take about 10 minutes. When the float valve (red valve) drops, it is safe to open the lid.

Step 14 Transfer the root vegetables to a platter, and (carefully) remove the roast by the handles of the trivet. Discard the herb sprigs and transfer the roast to the platter with the vegetables. Cover the platter with foil to keep the food warm.

Step 15 Set the Instant Pot to “Sauté”.

Step 16 To make the gravy, use an immersion (or hand) blender to purée the liquid and vegetables in the bottom of the pot. (If an immersion blender isn’t available, carefully purée the mixture in a regular blender, in batches.) If needed, season the gravy with salt & pepper, and cook the gravy for 3-5 minutes or until it thickens a little.

Step 17 Serve the root vegetables and roast with the hot gravy.

AND HERE ARE SOME OTHER SPICY RECIPES ON CHEWING THE FAT.

Spicy Green Bean Ditalini With Caramelized Lemon

Lamb and Beef Kofte with Spicy Tomato Sauce

Spicy Chicken with Cashews from Bee Yin Low’s Rasa Malaysia

SPICY POT ROAST

THIS INSTANT POT RECIPE KICKS UP THE FLAVOR OF POT ROAST THANKS TO A JAR OF JELLY.

AS COMFORTING AS PLAIN OLD POT ROAST CAN BE, SPICE IS NOT WHAT IT IS KNOWN FOR.

SPICY FOOD HAS BECOME IMMENSELY POPULAR.

IF SPICY FOOD HAD STARTING POINT IN THIS COUNTRY, IT HAD TO BE IN CALIFORNIA.

SPICY POT ROAST

Ingredients

Directions

AND HERE ARE SOME OTHER SPICY RECIPES ON CHEWING THE FAT.

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