@princess.mary20: Greyday bracelet’s for tomorrow 💗🖤 #albuquerquenewmexico #greydaytour #59 #fyp #concert

Mary D
Mary D
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Region: US
Sunday 11 October 2026 06:48:49 GMT
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just.chantilly
anxioussscw :
i’m down to trade if you are :) lmkkkk love
2026-10-11 07:55:41
1
natti20m
Natt🧞‍♀️ :
where will you be?? we’ll be in sec 5
2026-10-11 07:05:18
1
leilanidarlene
leilanidarlene :
These are so cute! 💕💕💕
2026-10-11 06:53:28
1
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Dutch Oven Pot Roast 🍲 Fall-apart tender beef, hearty vegetables, and a rich, savory gravy all made in one pot. 🤎 Ingredients: 4 pounds beef chuck roast 1 tablespoon Morton kosher salt Freshly cracked black pepper 2 tablespoons brown sugar 2 tablespoons olive oil 1 large yellow onion, diced 4–5 celery stalks, sliced 10 garlic cloves, minced 2 tablespoons tomato paste 1 tablespoon Italian seasoning 1 teaspoon smoked paprika 1 cup dry red wine, such as Cabernet Sauvignon or Merlot 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 2 cups beef broth or stock ¼ cup cornstarch ¼ cup cold water 2 pounds yellow potatoes, cut into 1½-inch pieces 1 pound whole carrots, peeled and cut into 2–3-inch pieces How to Make: 1️⃣ Preheat the oven to 325°F. Pat the roast dry, season with salt, brown sugar, and black pepper, then sear in olive oil for 3–4 minutes per side until deeply browned. Remove and set aside. 2️⃣ Sauté the onion and celery for 5–6 minutes. Add the garlic, tomato paste, Italian seasoning, and smoked paprika. Deglaze with red wine, then stir in Worcestershire, soy sauce, beef broth, and the cornstarch slurry. Return the roast to the pot, cover, and bake for 2–2½ hours. 3️⃣ Add the potatoes and carrots around the roast, cover, and bake for another 1½–2 hours, or until the beef is fork-tender and the vegetables are soft. 📍 Save this for your next cozy Sunday dinner. #dutchovenpotroast #potroastrecipe #comfortfood #dutchovenrecipes #biteswithbri
Dutch Oven Pot Roast 🍲 Fall-apart tender beef, hearty vegetables, and a rich, savory gravy all made in one pot. 🤎 Ingredients: 4 pounds beef chuck roast 1 tablespoon Morton kosher salt Freshly cracked black pepper 2 tablespoons brown sugar 2 tablespoons olive oil 1 large yellow onion, diced 4–5 celery stalks, sliced 10 garlic cloves, minced 2 tablespoons tomato paste 1 tablespoon Italian seasoning 1 teaspoon smoked paprika 1 cup dry red wine, such as Cabernet Sauvignon or Merlot 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 2 cups beef broth or stock ¼ cup cornstarch ¼ cup cold water 2 pounds yellow potatoes, cut into 1½-inch pieces 1 pound whole carrots, peeled and cut into 2–3-inch pieces How to Make: 1️⃣ Preheat the oven to 325°F. Pat the roast dry, season with salt, brown sugar, and black pepper, then sear in olive oil for 3–4 minutes per side until deeply browned. Remove and set aside. 2️⃣ Sauté the onion and celery for 5–6 minutes. Add the garlic, tomato paste, Italian seasoning, and smoked paprika. Deglaze with red wine, then stir in Worcestershire, soy sauce, beef broth, and the cornstarch slurry. Return the roast to the pot, cover, and bake for 2–2½ hours. 3️⃣ Add the potatoes and carrots around the roast, cover, and bake for another 1½–2 hours, or until the beef is fork-tender and the vegetables are soft. 📍 Save this for your next cozy Sunday dinner. #dutchovenpotroast #potroastrecipe #comfortfood #dutchovenrecipes #biteswithbri

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