Chuck Roast with Gravy

Chuck Roast with Gravy

Ingredients

Roast
3 lbs Chuck Roast
1 Medium Yellow Onion – Medium Dice
1 Large Carrot – Medium Dice
2 Stalks Celery – Medium Dice
6 Cloves Garlic – Minced
1 lb Fingerling (or Baby Red) Potatoes
1.50 qts Beef Stock, using Better than Bouillon and Water
1 tbsp Worcestershire Sauce
1 tbsp Red Wine Vinegar
1 tbsp Brown Sugar
23 Sprigs Rosemary
34 Sprigs Thyme
1 lb Asparagus
cup Butter
cup Flour
Spice Rub
1 tbsp Salt
1 tbsp Pepper
1 tbsp Chili Powder
1 tbsp Onion Power
1 tbsp Garlic Powder
1 tbsp Dried Oregano
Better Than Bouillon Gravy
3 tbsp Beef Bouillon
2 cups Water
½ cup Water
1 Bay Leaf
¼ tsp Chili Flake (optional)
1 Small Sprig Thyme & Rosemary
1 tsp Minced Garlic
4 tbsp Corn Starch

Directions

Roast and Rub

Season meat with spice rub and brown on all sides of roast in large pan or Dutch Oven. Use drippings to brown onion, carrots and celery.
Add garlic and sweat for 1-2 minutes.
Toss in quartered or halved potatoes, add stock, Worcestershire sauce, red wine vinegar, and sugar. Add herbs by tying them together or pick and mince them.
Braise the Chuck Roast at 300 degrees for several hours until meat is tender.
Let the roast rest for at least 30 minutes, covered.
While the meat is resting make the gravy.

Better Than Bouillon Gravy

Combine all ingredients in sauce pot, except for the cornstarch and ½ cup water. Strain and return liquid to the sauce pot and bring to a boil. Slowly whisk cornstarch slurry into the boiling liquid, stirring constantly. Bring to a boil, reduce heat to low until serving.

Chuck’s Cashew Gravy

Chuck’s Cashew Gravy

Ingredients

2 cups water
½ tsp kosher salt
½ tsp black pepper
¼ tsp granulated garlic
1 tsp Braggs coconut aminos
1 tbsp vegetable soup base
1 cup raw cashews
2 cups water
2 tbsp cornstarch

Directions

Combine 1st listed water, salt, pepper, granulated garlic, Braggs coconut aminos and vegetable soup base in a saucepan and bring to a boil.

While water is coming to a boil, combine raw cashews, 2nd listed water and cornstarch in a blender. Process until smooth, creamy and not grainy.

Add blender ingredients to the boiling ingredients while stirring until it thickens. It will thicken quickly. You may add more water to thin if needed.

This is delicious on biscuits and vegan sausage, as a creamy base for soups and anywhere else you would use a cream sauce. This recipe makes about 5 cups and lasts 3 or 4 days in the refrigerator.

Alfredo Sauce

Alfredo Sauce

Alfredo Sauce

Ingredients

3 tbsp Butter
2 tbsp Olive Oil
2 tbsp Minced Garlic
2 cups Heavy Cream
¼ tsp White Pepper
½ cup Parmesan Cheese
¾ cup Mozarella Cheese

Directions

1. Melt butter in medium saucepan with olive oil over medium/medium low heat.
2. Add the garlic, cream, pepper and bring mixture to a simmer.
3. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
4. When sauce has thickened add the Mozzarella cheese and stir until smooth. Stir Frequently.
5. While the sauce cooks, boil noodles for 3-5 minutes.

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