Ingredients: |
Ingredients: Chuck Roast - any size
1 onion chopped
1 cup chopped celery
2 handfuls Garlic cloves, chopped
Grapeseed oil
Wildtree Garlic and Herb Blend
Ground Pepper
1 can French onion soup
2 bottles of beer (I prefer amber or a dark beer, however any will work)
1 pkg organic baby carrots
1/2 bag of the fresh organic snap green beans ( snap off ends - which is trash. Use what's left)
8 red potatoes, partially peeled, cut in half, then quarter those halves
Tony Chachere's original creole seasoning
Grapeseed oil ( I prefer Wildtree's Garlic oil)
Cornstarch
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Directions: |
Directions:Put just enough oil in saucepan to cover bottom.
Place half of onions, celery and garlic in saucepan
Rinse Chuckroast off in sink
Place on top of onions, celery and garlic
Sprinkle liberally the garlic and herb seasoning onto pot Roast. Dump the rest of the onions, celery and garlic on top of the pot Roast.
Cover and Cook over medium heat, watching closely so it doesn't burn the outside for 15 min. Use 2 forks to turn over pot Roast, re-cover and cook for 15 more min.
Transfer everything to a crock pot. I try to sandwhich the pot Roast between the veggies. Dump the can of French onion soup on top
Pour both bottles of beer in. Pour to side of pot roast so it doesn't displace the veggies off of the Roast.
Cook on low heat all day! (6-8 hours) you can cook on high for 4-6. The longer it can cook, the more tender it will be.
2 hours prior to wanting it ready to eat....Add carrots in first, then the green beans, then the potatoes. Top with Tony Chachere's liberally all over the potatoes. Crank up crock pot to high.
When it is finished, pull pot Roast out, pull veggies and potatoes out.Transfer juices to a saucepan. Turn on med heat. In a cup, use 4 oz of Hot waters Stir in about 2-3 tbs of cornstarch till desolved. Add into juices slowly while stirring. Bring to a boil, then turn down heat and let it simmer for 2-3 min to thicken. Remove from heat and you have Gravy! |
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