Black Repast

Black Repast The continued loss of Black life leaves our communities grieving. As culinary creators, our niche doesn’t always lend itself to speaking on current events. Most days, we communicate through recipes, traditions, and the stories behind our food. But we’re human, too. We’re experiencing this world alongside you, and we carry the weight of these moments just like everyone else. I’m bringing the Mississippi-Style Cola Pot Roast with Roasted Garlic Brown Butter Gravy. Be on the lookout for the other creators and the dishes they’re bringing to the repast. What are you bringing to the repast? Mississippi-Style Cola Pot Roast with Roasted Garlic Brown Butter Gravy 🤍 Recipe Ingredients 1 (3–4 lb) chuck roast Salt and black pepper Garlic powder Onion powder Smoked paprika 2 tbsp neutral oil 1 large onion, sliced 1 whole head garlic 1 packet ranch seasoning 1 packet au jus gravy mix 8–10 pepperoncini peppers ½ cup cola ½ cup beef broth 2 tbsp Worcestershire sauce 4 tbsp butter (browned) Fresh thyme and rosemary 1 lb baby potatoes 4 carrots, cut into chunks Directions Season the roast generously with salt, pepper, garlic powder, onion powder, and smoked paprika. Sear on all sides until deeply browned. Add the onions, whole garlic head, potatoes, and carrots to a Dutch oven. Place the roast on top, then add the ranch seasoning, au jus mix, pepperoncini peppers, cola, beef broth, Worcestershire sauce, browned butter, thyme, and rosemary. Cover and cook at 300°F (150°C) for 3½–4 hours, or until the roast is fall-apart tender. Squeeze the roasted garlic into the cooking liquid and whisk to create a rich, silky brown butter gravy. Shred the roast and serve with the potatoes, carrots, and plenty of that gravy. #BlackRepast #BlackAmericanFood #PotRoastRecipe #SoulFoodTraditions #CommunityCare