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KANSAS

Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat that originated from the pit of Henry Perry in the early 1900s in Kansas City, Missouri.

Kansas City barbecue is characterized by its use of a wide variety of meats: pork, beef, chicken, turkey, lamb, sausage, and sometimes even fish. Just about any type of barbecued meat served in the country's other barbecue capitals, from pulled pork to brisket to beef ribs and pork ribs in a number of different cuts, is served in KC-area barbecue restaurants. Burnt ends – the crusty, fatty, flavorful meat cut from the point of a smoked beef brisket – are much in demand.

Kansas City barbecue is rubbed with spices, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce, which is an integral part of KC-style barbecue. Most local restaurants and sauce companies offer several varieties with sweet, spicy and tangy flavor profiles, but the staple sauce tends to be both sweet (often from molasses) and spicy. Kansas City barbecue is also known for its many side dishes, including a unique style of baked beans, French fries, coleslaw, and other Southern-food staples.

SOUTHERN POT ROAST

Ingredients

• 1 boneless beef chuck roast (3 to 4 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1-1/2 pounds sliced fresh shiitake mushrooms
• 2-1/2 cups thinly sliced onions
• 1-1/2 cups reduced-sodium beef broth
• 1-1/2 cups dry red wine or additional reduced-sodium beef broth
• 1 can (8 ounces) tomato sauce
• 3/4 cup chopped peeled parsnips
• 3/4 cup chopped celery
• 3/4 cup chopped carrots
• 8 garlic cloves, minced
• 2 bay leaves
• 1-1/2 teaspoons dried thyme
• 1 teaspoon chili powder
• 1/4 cup cornstarch
• 1/4 cup water
• Mashed potatoes

Directions

Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender.

Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.