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@baileyhansen1739: Your screen is about to look way more futuristic. #4kwallpaper #wallpaper #livewallpaper #ios #fyp ios27 live wallpaper, high quality wallpaper, glass effect wallpaper, clean wallpaper, wallpaper setup, parallax effect, popular wallpaper, iphonetok, ocean wallpaper, wallpaper for iphone

Aimme luck
Aimme luck
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Saturday 19 September 2026 04:53:17 GMT
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Pot Roast with Gravy Recipe -COOKING WITH BRIGHT EYES Ingredients 3-4 lbs chuck roast Salt and pepper to taste 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 4 carrots, peeled and chopped 3 parsnips, peeled and chopped 2 potatoes, peeled and chopped 2 cups beef broth 1 cup red wine (optional, or use additional beef broth) 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 2 sprigs fresh thyme (or 1 teaspoon dried thyme) 2 bay leaves Directions 1. Season the chuck roast generously with salt and pepper. 2. In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. 3. Transfer the roast to the slow cooker. 4. In the same skillet, add the chopped onion and garlic. Sauté until softened and fragrant, about 3 minutes. 5. Add the onion and garlic to the slow cooker, along with the chopped carrots, parsnips, and potatoes. 6. In a mixing bowl, combine the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour over the meat and vegetables in the slow cooker. 7. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and the vegetables are cooked through. 8. Remove the thyme sprigs and bay leaves before serving. 9. Shred the meat with two forks, if desired, and stir it into the juices. Serve hot.
Pot Roast with Gravy Recipe -COOKING WITH BRIGHT EYES Ingredients 3-4 lbs chuck roast Salt and pepper to taste 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 4 carrots, peeled and chopped 3 parsnips, peeled and chopped 2 potatoes, peeled and chopped 2 cups beef broth 1 cup red wine (optional, or use additional beef broth) 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 2 sprigs fresh thyme (or 1 teaspoon dried thyme) 2 bay leaves Directions 1. Season the chuck roast generously with salt and pepper. 2. In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. 3. Transfer the roast to the slow cooker. 4. In the same skillet, add the chopped onion and garlic. Sauté until softened and fragrant, about 3 minutes. 5. Add the onion and garlic to the slow cooker, along with the chopped carrots, parsnips, and potatoes. 6. In a mixing bowl, combine the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour over the meat and vegetables in the slow cooker. 7. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and the vegetables are cooked through. 8. Remove the thyme sprigs and bay leaves before serving. 9. Shred the meat with two forks, if desired, and stir it into the juices. Serve hot.

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