@chievozi_: Tangerang-Sragen👋#fyp #foryou #anakrantau #100kviews #rantau #lewatberanda #tangerang #sragen24jam

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Monday 10 February 2025 09:01:05 GMT
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f_0479
rif :
bismillah libur ujian pulang kampung ke sragen
2025-09-27 17:44:26
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ayang💋 :
inpo harga tiket
2025-02-11 08:58:30
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hrga tiket ws mundak gurong bos
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kapan Rene kii
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Fita Dwisartika :
kotang pool Rosalia indah Ning ndi mas ??
2025-02-10 11:59:43
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Recipe Name Slow Cooker Garlic Herb Pot Roast Ingredients 1. 3–4 lb beef chuck roast 2. 2 tbsp olive oil 3. 2 tsp salt 4. 1 tsp black pepper 5. 2 tsp garlic powder 6. 1 tsp onion powder 7. 1 tsp smoked paprika 8. 1 tsp dried thyme 9. 1 tsp dried rosemary 10. 1 large yellow onion, sliced 11. 5 cloves garlic, minced 12. 2 cups beef broth 13. 1/2 cup red wine 14. 2 tbsp tomato paste 15. 2 tbsp Worcestershire sauce 16. 1 tbsp Dijon mustard 17. 1 tbsp balsamic vinegar 18. 1 lb baby potatoes 19. 4 large carrots, cut into chunks 20. 8 oz mushrooms, halved 21. 2 tbsp butter 22. 2 tbsp all-purpose flour 23. 2 tbsp chopped fresh parsley 24. 2 sprigs fresh rosemary Recipe 1. Pat the chuck roast dry with paper towels. 2. Combine salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and dried rosemary. 3. Rub the seasoning mixture thoroughly over every side of the roast. 4. Heat olive oil in a large skillet over medium-high heat. 5. Sear the roast for 3–4 minutes per side until deeply browned. 6. Transfer the roast to the slow cooker. 7. Arrange the sliced onion, minced garlic, potatoes, carrots, and mushrooms around the roast. 8. Whisk together beef broth, red wine, tomato paste, Worcestershire sauce, Dijon mustard, and balsamic vinegar. 9. Pour the mixture around and over the roast. 10. Add the fresh rosemary sprigs. 11. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours. 12. Cook until the beef is extremely tender and easily pulls apart with a fork. 13. Carefully transfer the roast and vegetables to a serving platter. 14. Strain the cooking liquid if desired and transfer it to a saucepan. 15. Melt the butter in the saucepan and whisk in the flour to make a smooth roux. 16. Gradually whisk in the hot cooking liquid and simmer until the gravy becomes rich and slightly thickened. 17. Taste the gravy and adjust the salt and black pepper as needed. 18. Pour the hot gravy generously over the roast and vegetables. 19. Garnish with fresh parsley and serve immediately. Follow this account for more comforting slow-cooker recipes that make tender, flavorful dinners effortless.
Recipe Name Slow Cooker Garlic Herb Pot Roast Ingredients 1. 3–4 lb beef chuck roast 2. 2 tbsp olive oil 3. 2 tsp salt 4. 1 tsp black pepper 5. 2 tsp garlic powder 6. 1 tsp onion powder 7. 1 tsp smoked paprika 8. 1 tsp dried thyme 9. 1 tsp dried rosemary 10. 1 large yellow onion, sliced 11. 5 cloves garlic, minced 12. 2 cups beef broth 13. 1/2 cup red wine 14. 2 tbsp tomato paste 15. 2 tbsp Worcestershire sauce 16. 1 tbsp Dijon mustard 17. 1 tbsp balsamic vinegar 18. 1 lb baby potatoes 19. 4 large carrots, cut into chunks 20. 8 oz mushrooms, halved 21. 2 tbsp butter 22. 2 tbsp all-purpose flour 23. 2 tbsp chopped fresh parsley 24. 2 sprigs fresh rosemary Recipe 1. Pat the chuck roast dry with paper towels. 2. Combine salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and dried rosemary. 3. Rub the seasoning mixture thoroughly over every side of the roast. 4. Heat olive oil in a large skillet over medium-high heat. 5. Sear the roast for 3–4 minutes per side until deeply browned. 6. Transfer the roast to the slow cooker. 7. Arrange the sliced onion, minced garlic, potatoes, carrots, and mushrooms around the roast. 8. Whisk together beef broth, red wine, tomato paste, Worcestershire sauce, Dijon mustard, and balsamic vinegar. 9. Pour the mixture around and over the roast. 10. Add the fresh rosemary sprigs. 11. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours. 12. Cook until the beef is extremely tender and easily pulls apart with a fork. 13. Carefully transfer the roast and vegetables to a serving platter. 14. Strain the cooking liquid if desired and transfer it to a saucepan. 15. Melt the butter in the saucepan and whisk in the flour to make a smooth roux. 16. Gradually whisk in the hot cooking liquid and simmer until the gravy becomes rich and slightly thickened. 17. Taste the gravy and adjust the salt and black pepper as needed. 18. Pour the hot gravy generously over the roast and vegetables. 19. Garnish with fresh parsley and serve immediately. Follow this account for more comforting slow-cooker recipes that make tender, flavorful dinners effortless.

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