@okjohnnyboy: It’s been tooo long

JOHNNYBOY
JOHNNYBOY
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Region: US
Tuesday 01 July 2025 17:44:02 GMT
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davidmuller81
David Muller :
Looks amazing
2025-07-01 19:01:55
2
segobian.r
raul.segovian :
My hair looks like the first one—what did you do to yours? I need it asap lol 🙏
2025-07-12 16:21:43
1
nick.and.pierre
Elio :
Love love love ❤️❤️❤️
2025-07-01 18:41:49
1
cynthiatesskrausefanpage
cynthiatesskrausefanpage :
WOAHHHH😍the hair tho love it johnnyyyyy also the edit it’s pinned on here
2025-07-01 18:45:22
1
gimmepotpie
Gimmepotpie :
Nice, hows the foot?
2025-07-01 18:58:00
1
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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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