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dinnerrecipeforfamily hashtag performance

The hashtag #dinnerrecipeforfamily features delicious, easy-to-follow meals that bring families together. Discover nutritious ideas, creative dishes, meal prepping tips, and cooking inspiration to make dinnertime enjoyable and memorable.
Replying to @maura hennelly Recipe: 1 (3-4 lb.) bear roast 1 and 1/2 tsp. salt, divided 1 tsp. pepper, divided 1 tsp. garlic powder 1 tsp. thyme 1 cup beef stock 1 cups dry red wine (Or sub beef stock and wine for 2c water with 2 packs of Lipton onion soup mix) 3 Tbsp. balsamic vinegar 3 Tbsp. tomato paste 4-6 potatoes 6-8 carrots Preheat oven to 325° Add the olive oil to a Dutch oven and heat over medium high heat. Meanwhile, pat the roast down with a paper towel to absord excess moisture. Sprinkle it with 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, garlic powder and thyme. When the pan is hot, sear the roast on all sides, creating a nice crust. This will take 5-10 minutes. Once the roast is seared, remove from the pan and set aside. Mix together the beef stock, red wine, balsamic, tomato paste, and the remaining salt and pepper in your Dutch oven. Place the roast back in the Dutch oven with the liquid. Cover and place in the oven for 2 hours. Check after 2 hours. Roast should be starting to pull apart easily at this point, depending on the size. If it's not, continue to cook for another hour. Remove from the oven to add your veggies and then continue to cook for approximately 30-60 minutes more. The roast should reach an internal temp if 165° and should be falling apart with a fork. Serve with the remaining gravy in the Dutch oven. Enjoy! ##dinnerrecipeforfamily##dutchovencooking##creatorsearchinsights
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Replying to @maura hennelly Recipe: 1 (3-4 lb.) bear roast 1 and 1/2 tsp. salt, divided 1 tsp. pepper, divided 1 tsp. garlic powder 1 tsp. thyme 1 cup beef stock 1 cups dry red wine (Or sub beef stock and wine for 2c water with 2 packs of Lipton onion soup mix) 3 Tbsp. balsamic vinegar 3 Tbsp. tomato paste 4-6 potatoes 6-8 carrots Preheat oven to 325° Add the olive oil to a Dutch oven and heat over medium high heat. Meanwhile, pat the roast down with a paper towel to absord excess moisture. Sprinkle it with 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, garlic powder and thyme. When the pan is hot, sear the roast on all sides, creating a nice crust. This will take 5-10 minutes. Once the roast is seared, remove from the pan and set aside. Mix together the beef stock, red wine, balsamic, tomato paste, and the remaining salt and pepper in your Dutch oven. Place the roast back in the Dutch oven with the liquid. Cover and place in the oven for 2 hours. Check after 2 hours. Roast should be starting to pull apart easily at this point, depending on the size. If it's not, continue to cook for another hour. Remove from the oven to add your veggies and then continue to cook for approximately 30-60 minutes more. The roast should reach an internal temp if 165° and should be falling apart with a fork. Serve with the remaining gravy in the Dutch oven. Enjoy! ##dinnerrecipeforfamily##dutchovencooking##creatorsearchinsights

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