Chuck Roast with Poblanos and Fried Green Tomatoes

Ah, it's autumn and it's getting chillier in my part of the world already. For me that means it's time to bake and use the oven more.

As I was contemplating what to make for supper the other evening, I knew I wanted a roast of some sort and decided to make a chuck roast that was in the freezer. I also have nice, fresh Poblanos from my garden. So as I love both, this is what I came up with.

It was heavenly, tender enough to cut with a fork, and went very well with the fresh green beans and my version of Fried Green Tomatoes. Ultra yummy! (sorry I didn't get a picture of the tomatoes).

So here goes the recipes.... :)

Chuck Roast with Poblanos

2 to 3 lb chuck roast
2 medium Poblanos, seeds and stems removed and sliced into strips
1 medium shallot, halved lengthwise and sliced
2-3 Tbl red chili powder
1 Tbl garlic powder
1/2 Tbl onion salt
sea salt and pepper to taste
1/2 cup red wine
2 Tbl coconut oil

Heat oven to 325 degrees F. Place a rack in a baking dish or roasting pan and place 1/2 cup of water in the bottom of the dish/pan.

Mix the chili powder, garlic powder, onion salt, and salt and pepper together in a bowl. Rub this mixture into the roast on all sides and let sit for about 15 minutes.

Heat the coconut oil in a large skillet over medium-high heat heat and brown the roast well on all sides. Remove the browned roast and place it on the rack in the baking dish. Add the poblanos and shallots to the skillet and saute until the poblanos are just starting to wilt. Add the wine and stir, being sure to scrape up the brown bits from the bottom and let simmer, stirring occasionally until the liquid is reduced almost 1/2. Remove the skillet from the heat and spoon the poblanos over the top of the roast and then pour the liquid over the top. Cover the baking dish with foil and roast in the oven 1 1/2 to 2 hours. Let it stand uncovered 5 to 10 minutes before slicing. Pour the juices from the baking dish over the sliced roast and serve.

Gluten-Free Fried Green Tomatoes

3 to 4 medium, organic, green tomatoes (beefsteak or other heirloom works well)
2 medium eggs beaten
1 cup Enjoy Life's Crispy Rice Cereal, pulverized/crushed
3 Tbl Grated Romano cheese
2 Tbl potato starch
Sea Salt and Pepper to taste
3 to 4+ Tbl coconut or palm oil for frying

Beat eggs in a shallow bowl and set aside. Mix pulverized rice cereal, cheese, starch and salt and pepper in a separate shallow bowl.

Heat 2 Tbl of oil a large skillet over medium heat. Dip the tomato slices individually into the egg mixture, coat well and then into the "breading" mixture. Making sure each slice is coated well with the breading. Fry until golden and turn once to fry the second side. Fry in batches, adding more oil if needed. Remove to a paper towel lined plate to drain and keep the slices in a warm oven until ready to serve.

The tomatoes were possibly one of the yummiest things I've had in a long time. And they were the first time I'd tried them. I may, just possibly, have a new favorite food! They turned out golden, with a crunchy crust, and were just tender enough inside. You can eat them as is or dip in homemade ranch dressing. And you can use red or partially ripe tomatoes for this too. They can be reheated if there are any leftovers, won't be as crisp, but they still taste yummy!

Enjoy!