Got a chuck roast

Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Season w/ salt and pepper only. Brown the roast until you think you have almost burned it on all sides. Pull it and then sauté 2 yellow onions, 2-3 stalks celery, and a bell pepper in the same pot. When sautéed well, add a few toes of garlic minced. Give that another couple of minutes then add the roast back to the pot. Add juuuuust a touch of broth, a pack of Lipton onion soup mix, paprika, garlic powder, a couple of bay leaves, and a lb of smoked sausage. Let it simmer on low for several hours with the lid on, turning the roast a couple of times in the process.

You left Out The chackbay.

Too damn simple. Have a downvote.


But seriously, my wife loves that recipe. And I gotta say, it's awesome. I remove the roast when it's done and reduce the juices then thicken a bit for the gravy. Add the roast back in and shred it out for killer RB Poboys.

I did that yesterday, sort of. I browned the roast, then browned the shite out of a bunch of onions a la a coonass roast. Added some diced celery and mushrooms, some beef stock, a little red wine, a pack of the Ranch mix and a pack of the Lipton Soup mix and covered the thing in pepperoncini. Let it bloop bloop in a dutch oven for about 5 hours. It was badass.

You are up early Joe.

I did one yesterday.



Small chuck roast, from freezer, dusted with flour and browned in a little oil in oven pan.

Made mirepoix with 1 carrot, 1/2 onion, 1/2 celery stalk.



Added mirepoix to browned beef in pan




Then 1 cup of beef broth, one cup of sliced mushrooms, a little black pepper, some Lawry's garlic salt, One smallish bay leaf, a splash of red wine and a Tablespoon of flour, with a tablespoon of melted butter, stirred into a little milk.



stopped to take a photo of the side of a bread bag the wife had.



Into oven (covered) at 325 degrees f for 2 1/2 hours. For the last hour, I added lots of carrot pieces, because we like carrots cooked with roast.



Toward the end, I cooked rice, and purple hull peas with whole okra pods.

Dinner:

Oh did someone want pics of my classic Yankee pot roast?

I got your upvote, bruh. Geaux To Hell Ole Miss!!!