Beef pot roast 🍂✨ Ingredients - 2.5–3 lb beef chuck roast - 1 tbsp roasted garlic oil (or any neutral oil) - 2 tsp Kinder’s Brown Butter Roasted Garlic seasoning - 2 tsp Fire & Smoke Society Thundering Longhorn Seasoning - 2 tsp Beef bouillon powder Vegetables - 1 yellow onion, dice - 1 shallot, diced - 3 celery stalks, diced - 3 large carrots, sliced - 1 lb baby potatoes - 1 head of garlic Braising Liquid - 4 cups beef stock - 3/4 cup dry red wine - 3 tbsp tomato paste - 1 tbsp beef bouillon base - 1 tsp Worcestershire sauce - 1 tsp pepperoncini juice - 1 tbsp dark or light brown sugar - 3 tbsp unsalted butter - Cornstarch slurry Herbs & Seasoning - 1 sprig thyme - 1 sprig rosemary - 2 bay leaves - 1 packet Kinder’s Sunday pot roast mix - 2 tsp garlic & herb seasoning - 2 tsp garlic powder - 2 tsp onion powder - 2 tsp Italian seasoning - 1 tsp MSG (optional) - Salt and pepper to taste Instructions - Pat the chuck roast dry and coat with roasted garlic oil. Season generously with the Brown Butter Roasted Garlic seasoning, Thundering Longhorn seasoning, and beef bouillon powder. - Set your multicooker to Sauté, or heat a large Dutch oven or heavy-bottomed pan/pot over medium-high heat. Sear the roast on all sides until a deep brown crust forms. Remove and set aside. - In the same multicooker, Dutch oven, or pot, add the onion, shallot, and celery. Cook until they begin to soften, scraping up all those flavorful browned bits from the bottom. - Add the tomato paste and cook until it darkens slightly. - Pour in the red wine, scraping the bottom of the pot to release everything stuck to it. Allow the wine to simmer and reduce slightly. - Stir in the beef stock, bouillon base, Worcestershire sauce, pepperoncini juice, and brown sugar. - Add Pot Roast mix, garlic & herb seasoning, garlic powder, onion powder, Italian seasoning, MSG if using, and black pepper. - Return the roast to the pot and add the thyme, rosemary, bay leaves, and whole head of garlic. - Cook until tender. Multicooker: Slow cooker setting for 3.5-4 hours or until tender  Dutch oven: Cover and braise at 325°F for about 3-3.5 hours, or until the roast is becoming fork-tender. - Last hour of cooking add the carrots and baby potatoes. - Remove the roast from the pot. Discard the herb stems and bay leaves, add cornstarch slurry, and mix. Simmer the liquid uncovered until it reduces and thickens to your liking. Taste and adjust for salt to taste. - Pull the roast into big, tender pieces, surround it with the carrots and potatoes, and spoon that rich gravy on top Caramelized onion & chive mashed potatoes - 3lb yukon gold potatoes, peeled and quartered (about 7-9 medium potatoes) - 1 large yellow onion, sliced and caramelized - 1 cup half-and-half (use as needed) - 1 cup heavy cream (use as needed) - 4 garlic cloves, lightly smashed - 2 bay leaves - 3–4 sprigs fresh thyme - 1 stick of butter - 1/3 cup crème fraiche or sour cream - 1/3 cup Parmesan cheese, shredded - 2 fresh chives - 2 tsp garlic powder - 2 tsp Kinder’s caramelized onion butter seasoning - Salt and pepper to taste • • • #Recipe #fallrecipes #DinnerIdeas #DinnerIdeas #potroast - @thesapor