I like chicken, but I love red meat. This week my wife is out of town on business. Don't tell her, but I’m bored already. It’s just me and the pup, hanging out, playing video games, and taking long walks. Mariam does not share my affection for beef, so It’s rare that I get to make a giant pot roast. As I type this post, I can smell that it’s almost ready to eat. I’d like to share my easy recipe with all of you.
Disclaimer: I don’t measure things, unless I’m baking, or cutting wood. Cooking is fun. It’s not an exact science when it comes to seasoning. I just add what I like.
Ingredients: 2lb. chuck roast, carrots, celery, onion, mushrooms, garlic cloves, zucchini, red wine, beef stock, garlic powder, bay leaves, paprika, salt, pepper, and butter (potatoes are optional)
Directions: Chop the celery, onion, one carrot, and some mushrooms. Add them to a hot skillet with salt, pepper, and butter. While that’s sweating, rub the roast with salt, pepper, garlic powder, and paprika. Add some carrots, leftover mushrooms, and chopped zucchini to the crock pot, when the veggies are browned, dump those in too. Turn up the heat on the skillet, add more butter and a couple bay leaves. Brown the roast on all sides. Place the browned roast on top of the veggies, add the garlic cloves, some red wine, and fill the pot the rest of the way with beef stock. Toss in some more salt, because salt is awesome. I fill the crock pot until about an inch of the roast is sticking out. Cook on high until you can’t take the amazing smell anymore, its usually 5 or 6 hours. The roast will fall apart.
If you do this right, the meat is almost as amazing as a bbq ribeye. There’s no cut of meat better than a thick ribeye. Enjoy!
Part A: Every 2 minutes for 8 rounds:
15 push ups
Part B: For time:
100 double unders
50 kb swings (53/35, USA)
25 thrusters (95/65)
Posted by Tyler