BRAISED BEEF CHUCK ROAST WITH ROOT VEGETABLES

This morning I woke up and was inspired to cook my first braised meat of the fall.

With the temperature cooling, the leaves falling and after a very busy Friday and Saturday

I popped in a chuck roast that I had bought at the Organic Butcher.

My plan was to take it to a friend who had been moving all day but instead they

came to us as well as some other good friends.

We sat around for a very impromptu dinner

and watched football. There is nothing better than a roast or chicken that you can throw in the oven and walk away from all day.

These are my favorite kind of meals because they are so tasty,

really healthy and they just always leave you satisfied.

Meanwhile, your total prep time is no more than 20 minutes.

Recipe:

chuck roast half pound per person is the rule of thumb

you always want to get extra because it is better the next day

root vegetables any of your favorite, in season

I used potatoe, yam, turnip, beet and carrot

chopped the same size

onion

pint of stock

salt and pepper

thyme

salt and pepper your chuck. make sure you always let your meat sit out at room temperature

before you cook.

heat a few tablespoons of oil in a dutch oven

once hot sear the meat a couple of minutes on each side.

add stock ( i like chicken stock best)

and chopped vegetables and onion

add salt pepper and thyme

bring to boil then cover and put in oven at low temp until meat breaks up with a fork.

at least 4 hours

the longer the better!

Yum!