Never2Cut
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Cooked this up last night for the first time. It was incredible and easy to make.
Ingredients:
3-4 lb bottom or top round roast or chuck roast
2 cups celery chopped
1 medium onion chopped
1 cup of red wine
1 cup beef broth
salt, pepper, rosemary, thyme, celery seed, bay leaves, crushed red pepper
1 tbsp olive oil
2 tbsp of worcestershire sauce
get a heavy fairly tall pot, coat bottom with the olive oil. put on stove at medium high heat. While its heating up trim the excess fat off the roast and season liberally with salt peper and spices. once the pot is hot sear off both sides of the roast until dark brown. Remove the roast and put it on a dish, pour in 1/4 of the red wine and scrape up the browned bits from the meat, dump in your onions and celery and saute till soft . When the onions and celery are soft place the roast on top of the vegetables and pour in the red wine and the beef broth and the worcestershire. Should just barely come up to the top of the roast. turn down the heat and simmer for about 2 hours or until fork tender. Flip it over once after an hour. When its done, remove the roast, skim off the fat from the top of the left over liquids. Let the liquid and veggie mixture cool for a little bit then dump it all in the blender and blend till smooth, this will be your gravy.
Now all you need is some brown rice and some broccoli and you've got a damn good meal that took little work, is inexpensive and should last a few days. And if you are bulking you can always toss in some potatoes in the last 15-20 min for some extra carbs.
Ingredients:
3-4 lb bottom or top round roast or chuck roast
2 cups celery chopped
1 medium onion chopped
1 cup of red wine
1 cup beef broth
salt, pepper, rosemary, thyme, celery seed, bay leaves, crushed red pepper
1 tbsp olive oil
2 tbsp of worcestershire sauce
get a heavy fairly tall pot, coat bottom with the olive oil. put on stove at medium high heat. While its heating up trim the excess fat off the roast and season liberally with salt peper and spices. once the pot is hot sear off both sides of the roast until dark brown. Remove the roast and put it on a dish, pour in 1/4 of the red wine and scrape up the browned bits from the meat, dump in your onions and celery and saute till soft . When the onions and celery are soft place the roast on top of the vegetables and pour in the red wine and the beef broth and the worcestershire. Should just barely come up to the top of the roast. turn down the heat and simmer for about 2 hours or until fork tender. Flip it over once after an hour. When its done, remove the roast, skim off the fat from the top of the left over liquids. Let the liquid and veggie mixture cool for a little bit then dump it all in the blender and blend till smooth, this will be your gravy.
Now all you need is some brown rice and some broccoli and you've got a damn good meal that took little work, is inexpensive and should last a few days. And if you are bulking you can always toss in some potatoes in the last 15-20 min for some extra carbs.
