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BODYCAM COPS
BODYCAM COPS
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Friday 01 August 2025 15:44:54 GMT
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#applecider #potroast Apple Cider Pot Roast Ingredients 3 lb chuck roast 2 large carrots 1 fennel bulb 2 onions 3 celery stalks 5 garlic cloves Onion powder Garlic powder Salt and pepper to taste 2 cups apple cider 1 packet au jus gravy mix Beef stock (about 3/4 cup) 8 oz white cap mushrooms, quartered 1 bundle fresh rosemary and thyme Directions Season the chuck roast generously on all sides with salt and pepper. Heat a large Dutch oven over medium-high heat. Sear the roast on both sides until you get a nice deep brown crust. Remove the roast and set aside. Add the carrots, fennel, onions, celery to the pot and cook for about 5 minutes. Deglaze your pan with 1 cup of apple cider making sure to scrape up all of those browned bits. Add the remaining 1 cup of apple cider and the packet of au jus. Stir everything together. Place the roast back into the pot. Pour in enough beef stock to come 3/4th up the sides of the roast. Add the mushrooms and tuck the rosemary and thyme bundle into the pot. Cover and cook until the roast is fall-apart tender and the vegetables are cooked through. Remove the rosemary and thyme bundle before serving. Shred the roast and serve over mashed potatoes with the vegetables and plenty of that apple cider gravy spooned over the top!
#applecider #potroast Apple Cider Pot Roast Ingredients 3 lb chuck roast 2 large carrots 1 fennel bulb 2 onions 3 celery stalks 5 garlic cloves Onion powder Garlic powder Salt and pepper to taste 2 cups apple cider 1 packet au jus gravy mix Beef stock (about 3/4 cup) 8 oz white cap mushrooms, quartered 1 bundle fresh rosemary and thyme Directions Season the chuck roast generously on all sides with salt and pepper. Heat a large Dutch oven over medium-high heat. Sear the roast on both sides until you get a nice deep brown crust. Remove the roast and set aside. Add the carrots, fennel, onions, celery to the pot and cook for about 5 minutes. Deglaze your pan with 1 cup of apple cider making sure to scrape up all of those browned bits. Add the remaining 1 cup of apple cider and the packet of au jus. Stir everything together. Place the roast back into the pot. Pour in enough beef stock to come 3/4th up the sides of the roast. Add the mushrooms and tuck the rosemary and thyme bundle into the pot. Cover and cook until the roast is fall-apart tender and the vegetables are cooked through. Remove the rosemary and thyme bundle before serving. Shred the roast and serve over mashed potatoes with the vegetables and plenty of that apple cider gravy spooned over the top!


ughhh just send me back to bali plz
ughhh just send me back to bali plz

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