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beefchuck hashtag performance

#beefchuck showcases delicious recipes, cooking tips, and mealtime inspiration. Users share creative ways to prepare this flavorful cut of meat, highlighting its versatility in dishes like stews, roasts, and barbecue.
Replying to @Emily long read, pwipwi 😅 Ingredients: 
FOR BEEF
•Salt & Blk pepper to season beef 
•Olive oil •Beef chuck •1 onion •4-6 garlic cloves •Low sodium beef stock 
•Water (optional) 
•1 stick unsalted butter 
•1 packet ranch seasoning powder 
•1 packet au jus gravy packet 
•Rosemary 🌿 
•Thyme 🌱
•Sage🍃
•Better than bouillon beef base
*******************************
 👉🏼FOR GRAVY (strain and reserve your stock)
•1 stick unsalted butter 
•1/4 cup flour 
•3 1/4 cups of your reserved beef stock (more if needed)
•Your favorite seasonings
******************************
 👉🏼FOR MASHED POTATOES 
•10 russet potatoes (peel and cut into chunks for faster cooking) 
•Salt to taste *when boiling potatoes and more if needed when mashing them up •Half stick melted butter 
•Garlic powder to taste 
•Onion powder to taste 
•Pinch of black pepper 
•Heavy cream or half and half (add more or less depending on your desire consistency for mashed potatoes) 
•Mesh strainer to mashed the potatoes through for a creamier texture or use an electric hand blender (optional) 
*******************************
TEMPERATURE:
Preheat oven to 345°F 
Cook beef for 4hrs 
NOTE: •I used two chuck roast which is why I added two packets of each and also used two whole onions 
•I added water because I was out of beef stock and wanted to submerge the beef the best way I can but my pot kinda too small😂
*******************************
 TO MAKE POT ROAST 
1. Generously season your beef chuck with kosher salt and black paper on all sides 
2. Heat up your pot at medium high heat and add in your olive oil. About 4 tbsp or so and sear your beef on both sides. About 4 min per side or until brown and golden 
3. Remove beef from pot when finish searing and set it aside 
4. In the same pot you cook the beef in, lower heat to medium low and add a little bit of oil if needed to cook your onions and garlic. I used about 2 tbsp here 
5. Cook onions until translucent, seasoned with salt and add in your garlic cloves then cook until fragrant 
6. Return your seared beef into pot and add the following:
** Beef stock 
**Butter 
**Ranch seasoning packets
**Gravy packets 
**Fresh herbs : Rosemary, Thyme and Sage
**Your choice of seasonings (not shown here but I used better than bouillon beef base) 
7. Remove from stove top and cook inside the oven at 345°F for 3-4hrs 
8. Once beef is done cooking, remove and strain the liquid or stock and reserve it to make the gravy 
9. Shred beef or cut into chunks, really up to you 
*******************************
 TO MAKE GRAVY
1. Heat up sauce pan or pot on medium low heat , melt 1 stick of butter 
2. Add your flour and whisk until incorporated or fully mixed well with butter 
3. Then gradually pour beef stock and whisk until it reaches your desired gravy consistency 4. Season with your choice of seasonings 
**ANOTHER WAY TO MAKE THE GRAVY**
•Whisk the flour and beef stock together and pour it into heated sauce pan. Simmer on medium low heat until it reaches your desired consistency then seasoned to your liking Sorry for the long read 😅 but if you read this far, you’re cool AF and I appreciate you ❤️ 
#samongo #potroast #holidays #beefchuck #easy #fromscratch #dinner 


2.1k
Replying to @Emily long read, pwipwi 😅 Ingredients: 
FOR BEEF
•Salt & Blk pepper to season beef 
•Olive oil •Beef chuck •1 onion •4-6 garlic cloves •Low sodium beef stock 
•Water (optional) 
•1 stick unsalted butter 
•1 packet ranch seasoning powder 
•1 packet au jus gravy packet 
•Rosemary 🌿 
•Thyme 🌱
•Sage🍃
•Better than bouillon beef base
*******************************
 👉🏼FOR GRAVY (strain and reserve your stock)
•1 stick unsalted butter 
•1/4 cup flour 
•3 1/4 cups of your reserved beef stock (more if needed)
•Your favorite seasonings
******************************
 👉🏼FOR MASHED POTATOES 
•10 russet potatoes (peel and cut into chunks for faster cooking) 
•Salt to taste *when boiling potatoes and more if needed when mashing them up •Half stick melted butter 
•Garlic powder to taste 
•Onion powder to taste 
•Pinch of black pepper 
•Heavy cream or half and half (add more or less depending on your desire consistency for mashed potatoes) 
•Mesh strainer to mashed the potatoes through for a creamier texture or use an electric hand blender (optional) 
*******************************
TEMPERATURE:
Preheat oven to 345°F 
Cook beef for 4hrs 
NOTE: •I used two chuck roast which is why I added two packets of each and also used two whole onions 
•I added water because I was out of beef stock and wanted to submerge the beef the best way I can but my pot kinda too small😂
*******************************
 TO MAKE POT ROAST 
1. Generously season your beef chuck with kosher salt and black paper on all sides 
2. Heat up your pot at medium high heat and add in your olive oil. About 4 tbsp or so and sear your beef on both sides. About 4 min per side or until brown and golden 
3. Remove beef from pot when finish searing and set it aside 
4. In the same pot you cook the beef in, lower heat to medium low and add a little bit of oil if needed to cook your onions and garlic. I used about 2 tbsp here 
5. Cook onions until translucent, seasoned with salt and add in your garlic cloves then cook until fragrant 
6. Return your seared beef into pot and add the following:
** Beef stock 
**Butter 
**Ranch seasoning packets
**Gravy packets 
**Fresh herbs : Rosemary, Thyme and Sage
**Your choice of seasonings (not shown here but I used better than bouillon beef base) 
7. Remove from stove top and cook inside the oven at 345°F for 3-4hrs 
8. Once beef is done cooking, remove and strain the liquid or stock and reserve it to make the gravy 
9. Shred beef or cut into chunks, really up to you 
*******************************
 TO MAKE GRAVY
1. Heat up sauce pan or pot on medium low heat , melt 1 stick of butter 
2. Add your flour and whisk until incorporated or fully mixed well with butter 
3. Then gradually pour beef stock and whisk until it reaches your desired gravy consistency 4. Season with your choice of seasonings 
**ANOTHER WAY TO MAKE THE GRAVY**
•Whisk the flour and beef stock together and pour it into heated sauce pan. Simmer on medium low heat until it reaches your desired consistency then seasoned to your liking Sorry for the long read 😅 but if you read this far, you’re cool AF and I appreciate you ❤️ 
#samongo #potroast #holidays #beefchuck #easy #fromscratch #dinner 



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