Sunday Dinner Ideas

Ingredients

• •2 chuck roasts (about 3 pounds each)
• 🥑1/4 cup avocado oil
• 🧅1 yellow onion (diced)
• 🧂1 green bell pepper (diced)
• 🧂1 red bell pepper (diced)
• 🥒2 stalks celery (diced)
• 🧄prolly a lot garlic (minced)
• •1 heaping spoonful beef bouilllion paste
• 🧈1 stick butter
• 🧂cajun seasoning
• 🟡ground mustard
• 🧅onion powder
• 🧂salt
• •ice
• •parsley
• •1/4 cup all purpose flour
• •water
• •1 pound russet potatoes
• •1 cup heavy cream
• 🧈1 stick butter
• 🧄garlic minced
• 🧂salt to taste
• •chives

Instructions

1. 1In a large pot, heat the oil until sizzling. Season the roasts with cajun seasoning and sear on all sides until brown- about 3-5 minutes each.
2. 2Remove those and melt the stick of butter. Sauté the onions, peppers, and celery for 25 minutes on medium heat. Add the garlic & beef bouillon. Sauté for 3 minutes.
3. 3Add the roasts back in, season some more & add enough ice (or water) to cover. Lower the heat and simmer AT LEAST 10 hours.
4. 4to make the potatoes: peel, rinse and cut into chunks. (don’t forget to sneak a bite 😉). add to a pot, bring to a boil and cook until fork tender. about 25 minutes. Drain
5. 5meanwhile, in a small pot, heat the cream, butter, salt, and garlic until melted and warmed through. Mix into the cooked potatoes, taste for seasoning & top with chives.
6. 6Serve the roast over the potatoes and absolutely melt into blissful slow cooked heaven😇