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@miss_alayneous: The dress of the summer 💛 #frontporch #greatpyrenees #summerdress #dresses #cottagecore #country #barn #farm #sahm

Alayna Childers
Alayna Childers
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Region: US
Friday 27 June 2025 12:59:37 GMT
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heathmalott
Heather | IN Realtor :
Not sure what’s cuter the dress or the pup!!! 😍😍😍
2025-06-27 13:37:22
1
brett.cade4
Brett Cade :
😁
2025-07-01 14:43:21
0
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Hearty Boneless Beef Chuck Roast with Vegetables Ingredients: - 3 to 4 pounds boneless beef chuck roast - 2 tablespoons olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 4 medium carrots, sliced - 3 medium potatoes, diced - 2 cups beef broth - 1 cup red wine (optional) - 2 tablespoons tomato paste - 2 teaspoons dried thyme - 2 teaspoons dried rosemary - Salt and pepper to taste - 2 bay leaves Instructions: 1. Preheat your oven to 325°F (165°C). 2. Season the boneless beef chuck roast generously with salt and pepper on all sides. 3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the roast and sear it on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside. 4. In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant. 5. Stir in the sliced carrots and diced potatoes, cooking for another 5 minutes. 6. Add the beef broth, red wine (if using), tomato paste, dried thyme, dried rosemary, and bay leaves to the pot. Stir to combine and bring the mixture to a simmer. 7. Return the beef roast to the pot, ensuring it is partially submerged in the liquid. Cover the pot with a lid. 8. Transfer the pot to the preheated oven and roast for 3 to 4 hours, or until the beef is fork-tender. 9. Once cooked, remove the pot from the oven and let the roast rest for 10-15 minutes before slicing. 10. Serve the sliced beef with the vegetables and spoon some of the cooking liquid over the top. Enjoy! Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 6-8
Hearty Boneless Beef Chuck Roast with Vegetables Ingredients: - 3 to 4 pounds boneless beef chuck roast - 2 tablespoons olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 4 medium carrots, sliced - 3 medium potatoes, diced - 2 cups beef broth - 1 cup red wine (optional) - 2 tablespoons tomato paste - 2 teaspoons dried thyme - 2 teaspoons dried rosemary - Salt and pepper to taste - 2 bay leaves Instructions: 1. Preheat your oven to 325°F (165°C). 2. Season the boneless beef chuck roast generously with salt and pepper on all sides. 3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the roast and sear it on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside. 4. In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant. 5. Stir in the sliced carrots and diced potatoes, cooking for another 5 minutes. 6. Add the beef broth, red wine (if using), tomato paste, dried thyme, dried rosemary, and bay leaves to the pot. Stir to combine and bring the mixture to a simmer. 7. Return the beef roast to the pot, ensuring it is partially submerged in the liquid. Cover the pot with a lid. 8. Transfer the pot to the preheated oven and roast for 3 to 4 hours, or until the beef is fork-tender. 9. Once cooked, remove the pot from the oven and let the roast rest for 10-15 minutes before slicing. 10. Serve the sliced beef with the vegetables and spoon some of the cooking liquid over the top. Enjoy! Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 6-8
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