@disinii.skuy21: #skuyproject : dinda mana dinda👀 - - [ AM PREM 10K 1TH, BUY CC, PAID EDIT? DM ] #presetdibawah5mb #presetalightmotion #trending #fypシ

skuy` - am prem dibiyo

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Sunday 25 October 2026 07:57:12 GMT

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Comments

￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴￴ ￴ ￴ :

"🧒:maaf baru bales soalnya lagi ekspor di am 👧:loh abg pake alight motion 🧒:astaga blunder lagi"

2026-10-26 22:27:33

32

? :

doksli soundnya plis dari tadi cri gk nemu²

2026-10-27 12:56:35

1

Pirwant makan naspad :

jasa edit

2026-10-27 07:32:56

1

sapira🐾 :

MANAAA PRESETTTT

2026-10-26 09:52:49

6

Res2lah🫧 :

Preseeet mana wok

2026-10-26 10:13:58

1

ブデイ :

saluran mu ndi mas

2026-10-27 01:32:24

1

iya ini dirga :

bg kepleset?

2026-10-27 15:13:05

0

Yackie! - am Prem di ... :

mampir bang

2026-10-27 12:06:43

0

𝙍𝙪𝙡𝙡 𝙞𝙙𝙜𝙖𝙛 :

req lagu sak masak nasi skuy

2026-10-27 11:24:11

0

Tamaaa :

jj sebagus ini preset nya kena sl🗿

2026-10-26 11:09:04

1

:l￴ ￴￴ ￴ ￴￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ :

need jasa edit

2026-10-27 13:28:42

0

Reànn :

gaaskuy

2026-10-25 08:02:15

1

Zann licious :

priset gak ada sl nya pun gak ada

2026-10-27 01:32:16

0

𝙈𝙣𝙯𝙯 𝙓'𝙯 :

bang minta link sl

2026-10-26 08:18:02

0

Cemy〡BSK :

gjdi likee

2026-10-27 05:56:53

0

skuy` - am prem dibiyo :

nihh

2026-10-26 04:36:44

2

fazrii_0118 :

preset?

2026-10-25 11:39:54

0

Renzz :

mana bro gak ada

2026-10-26 23:13:30

1

harun°∆° :

PANGGIL AKU aun😹 https://alightcreative.com/am/share/u/io7NI6GHUebpsVQR9IGDTWA7Hq13/p/k0FglirbYX-b6269bab538cb55a

2026-10-27 10:42:52

0

NANDA STR :

info jasa edit 3k hehe [LOL Besar]

2026-10-27 10:03:38

0

YOGZZ CATALYST[off] :

-1cewe sini ku editin

2026-10-27 08:29:22

0

𒁍Gustang 𖤐X BRDK𖤐᭄:yoi :

goceng pertama dari gw ya

2026-10-27 11:23:47

0

PawPaww🇵🇸🍉 :

@динда!!🇷🇺 ini dinda🗿😭

2026-10-27 06:23:23

0

raraque :

@dindad.o jgn marah" bu apalagi abis marah jdi seleb🗿

2026-10-26 16:04:58

0

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Cozy Beef Pot Roast ✨ This is what fall dinner dreams are made of 🍂🤎 Full recipe below ⬇️ Ingredients: 🥩 Pot Roast - 1 1/2 tsp salt (9g) - 1 1/2 tsp onion powder (4.5g) - 1 1/2 tsp garlic powder (4.5g) - 1 tsp black pepper (2g) - 2 1/2–3 lb beef chuck roast (1134–1361g) - 1 tbsp olive oil (15g) - 3 tbsp unsalted butter (42g) - 1 medium white or yellow onion, sliced (150g) - 3 celery stalks, diced (120g) - 3 large carrots, sliced (225g) - 1–1 1/2 lb baby potatoes (454–680g) - 5 garlic cloves, minced (15g) - 1 1/2 tsp dried rosemary (1.5g) - 1 1/2 tsp dried thyme (1.5g) - 2 tbsp tomato paste (32g) - 4 cups beef or vegetable broth (960g) - 1 1/2 tbsp Worcestershire sauce (22g) - 2 tbsp all-purpose flour (16g) 🥣 Gravy Slurry - 2 tbsp cornstarch (16g) - 3 tbsp cold water (45mL) 🥔 Garlic Thyme Mashed Potatoes - 6 medium russet potatoes, peeled and diced (900g) - 1 whole head garlic (50–60g) - 1/2 cup unsalted butter (113g) - 1 cup heavy cream (240g) - 1 tsp dried thyme (1g) - 1/2 tsp onion powder (1.5g) - 1/2 tsp garlic powder (1.5g) - 1 1/2 tsp salt (9g), divided - 1/2 tsp black pepper (1g) Instructions: 🥩 Pot Roast 1. Preheat the oven to 325°F (165°C). 2. Pat the chuck roast dry with paper towels. Rub the roast with olive oil, then season evenly with the seasoning mixture. 3. Heat a large Dutch oven over medium-high heat. Once hot, add the seasoned chuck roast and sear for 3–4 minutes per side, until deeply browned. Remove the roast and set aside. 4. Reduce the heat to medium. Add the butter to the same pot. 5. Add the onion and celery. Cook for 2–3 minutes, stirring occasionally. 6. Add the minced garlic, dried rosemary, and dried thyme. Cook for 30–60 seconds, until fragrant. 7. Stir in the tomato paste and flour. Cook for 1–2 minutes, stirring constantly, until the flour is incorporated and the tomato paste begins to caramelize slightly. 8. Pour in the Worcestershire sauce and about 1 cup of the broth. Scrape the bottom of the pot thoroughly with a wooden spoon to loosen all the browned bits. 9. Pour in the remaining broth and stir until everything is well combined. 10. Return the seared chuck roast to the pot. The roast does not need to be completely submerged—the broth should come roughly 1/3 of the way up the sides of the meat. 11. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with the lid or foil. 12. Place the covered pot in the oven and cook at 325°F (165°C) for 1 1/2 hours. 13. After 1 1/2 hours, carefully remove the pot from the oven. Flip the roast so the other side is sitting in the broth. Add a little more broth if needed to maintain the liquid level. 14. Cover the pot tightly again and return it to the oven for another 45 minutes. 15. After the additional 45 minutes, remove the pot and add the carrots and baby potatoes around the roast. Push them down into the broth as much as possible. If the liquid level is low, add a little more broth. 16. Cover the pot again and return it to the oven for 45–60 minutes, until the carrots and potatoes are fork-tender and the roast is very tender and easily pulls apart with a fork. If the roast is still firm after the vegetables are tender, remove the carrots and potatoes if needed and continue cooking the roast, covered, in 20–30 minute increments until it reaches a fall-apart texture. 17. Once the roast and vegetables are finished, carefully remove the beef and vegetables from the pot and set aside. 18. Bring the remaining liquid in the pot to a gentle simmer. Whisk together the cornstarch and cold water to make the slurry. Slowly whisk the slurry into the simmering liquid, adding it gradually until the gravy reaches your desired thickness. Cook for 1–2 minutes, stirring constantly. 19. Let the roast rest for 10–15 minutes before shredding or slicing. Serve the beef, vegetables and thickened gravy over a bed of mashed potatoes. Enjoy 🤎 #PotRoast #FallRecipes #CozyDinner #ComfortFood #TikTokCreatorSearchInsightsIncentive

Cozy Beef Pot Roast ✨ This is what fall dinner dreams are made of 🍂🤎 Full recipe below ⬇️ Ingredients: 🥩 Pot Roast - 1 1/2 tsp salt (9g) - 1 1/2 tsp onion powder (4.5g) - 1 1/2 tsp garlic powder (4.5g) - 1 tsp black pepper (2g) - 2 1/2–3 lb beef chuck roast (1134–1361g) - 1 tbsp olive oil (15g) - 3 tbsp unsalted butter (42g) - 1 medium white or yellow onion, sliced (150g) - 3 celery stalks, diced (120g) - 3 large carrots, sliced (225g) - 1–1 1/2 lb baby potatoes (454–680g) - 5 garlic cloves, minced (15g) - 1 1/2 tsp dried rosemary (1.5g) - 1 1/2 tsp dried thyme (1.5g) - 2 tbsp tomato paste (32g) - 4 cups beef or vegetable broth (960g) - 1 1/2 tbsp Worcestershire sauce (22g) - 2 tbsp all-purpose flour (16g) 🥣 Gravy Slurry - 2 tbsp cornstarch (16g) - 3 tbsp cold water (45mL) 🥔 Garlic Thyme Mashed Potatoes - 6 medium russet potatoes, peeled and diced (900g) - 1 whole head garlic (50–60g) - 1/2 cup unsalted butter (113g) - 1 cup heavy cream (240g) - 1 tsp dried thyme (1g) - 1/2 tsp onion powder (1.5g) - 1/2 tsp garlic powder (1.5g) - 1 1/2 tsp salt (9g), divided - 1/2 tsp black pepper (1g) Instructions: 🥩 Pot Roast 1. Preheat the oven to 325°F (165°C). 2. Pat the chuck roast dry with paper towels. Rub the roast with olive oil, then season evenly with the seasoning mixture. 3. Heat a large Dutch oven over medium-high heat. Once hot, add the seasoned chuck roast and sear for 3–4 minutes per side, until deeply browned. Remove the roast and set aside. 4. Reduce the heat to medium. Add the butter to the same pot. 5. Add the onion and celery. Cook for 2–3 minutes, stirring occasionally. 6. Add the minced garlic, dried rosemary, and dried thyme. Cook for 30–60 seconds, until fragrant. 7. Stir in the tomato paste and flour. Cook for 1–2 minutes, stirring constantly, until the flour is incorporated and the tomato paste begins to caramelize slightly. 8. Pour in the Worcestershire sauce and about 1 cup of the broth. Scrape the bottom of the pot thoroughly with a wooden spoon to loosen all the browned bits. 9. Pour in the remaining broth and stir until everything is well combined. 10. Return the seared chuck roast to the pot. The roast does not need to be completely submerged—the broth should come roughly 1/3 of the way up the sides of the meat. 11. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with the lid or foil. 12. Place the covered pot in the oven and cook at 325°F (165°C) for 1 1/2 hours. 13. After 1 1/2 hours, carefully remove the pot from the oven. Flip the roast so the other side is sitting in the broth. Add a little more broth if needed to maintain the liquid level. 14. Cover the pot tightly again and return it to the oven for another 45 minutes. 15. After the additional 45 minutes, remove the pot and add the carrots and baby potatoes around the roast. Push them down into the broth as much as possible. If the liquid level is low, add a little more broth. 16. Cover the pot again and return it to the oven for 45–60 minutes, until the carrots and potatoes are fork-tender and the roast is very tender and easily pulls apart with a fork. If the roast is still firm after the vegetables are tender, remove the carrots and potatoes if needed and continue cooking the roast, covered, in 20–30 minute increments until it reaches a fall-apart texture. 17. Once the roast and vegetables are finished, carefully remove the beef and vegetables from the pot and set aside. 18. Bring the remaining liquid in the pot to a gentle simmer. Whisk together the cornstarch and cold water to make the slurry. Slowly whisk the slurry into the simmering liquid, adding it gradually until the gravy reaches your desired thickness. Cook for 1–2 minutes, stirring constantly. 19. Let the roast rest for 10–15 minutes before shredding or slicing. Serve the beef, vegetables and thickened gravy over a bed of mashed potatoes. Enjoy 🤎 #PotRoast #FallRecipes #CozyDinner #ComfortFood #TikTokCreatorSearchInsightsIncentive

اب تُم دستیاب بھی رہو تُو فقط خاک ہو میرے لیے

اب تُم دستیاب بھی رہو تُو فقط خاک ہو میرے لیے

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