Tender Roast Beef
Channel: Food For the Soul
Date: 2020-08-20

Hey, today we made a delicious Roast.  This is so good and a must try for a delicious Family meal.  Please like and share and visit www.collardvalleycooks.com to purchase a cookbook or to shop my favorite kitchen items.  You can see our latest videos there as well! 

WANT TO BUY A COOKBOOK? We have a volume one and Volume Two!  NOTE: PAYPAL IS  CHEAPER! AMAZON- HIGH SELL FEES!
To order on Amazon & Paypal (free shipping) visit out website at: 
https://collardvalleycooks.com/cookbooks

CHECK OUT MY KITCHEN ITEM LINKS:
https://collardvalleycooks.com/kitchen
VISIT CHRIS'S PERSONAL BLOG TO SEE OUR FAMILY TIME:
https://www.youtube.com/channel/UCjy3...
VISIT MY ALL ABOUT CAKES CHANNEL CAKE LESSONS:
https://www.youtube.com/channel/UC_mn...

Scroll Down to order and scroll further down for RECIPE.  
DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook.  My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.   
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks.  You can see how to order these by visiting us on our website.  Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia.  We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life.  No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
Braised Chuck Roast

1 LARGE CHUCK ROAST  
1 CUP FLOUR
COURSE GROUND PEPPER  & KOSHER SALT
ROASTED GARLIC POWDER (BADIA BRAND)
FREEZE DRIED PARSLEY & FREEZE-DRIED BASIL 
FRESH ROSEMARY (OPTIONAL)
ONION (CUT INTO LARGE PIECES) 
1 GARLIC CLOVE
1 STALK CELERY (CUT IN LARGE PIECES)
1 LARGE CARROT (PEELED AND CHOPPED)
2 CUPS CHICKEN STOCK
5 SHAKES WORCESTERSHIRE SAUCE
OLIVE OIL (OR CORN OIL)  
1/4 CUP BUTTER
WATER TO COVER

Set roast out at room temperature for 1 hour. Salt and pepper well on both sides. Dredge with flour and brown on all sides in a preheated skillet with oil. Add garlic powder, parsley, basil, rosemary, garlic, onion, celery, carrots, stock, Worcestershire, and butter. Cover with water and simmer on low for 5-6 hours, until meat is tender enough to separate with a fork. Take out meat and strain broth. Put 1/4 cup flour in a pan with 1/4 cup butter, brown. Finally, add 3 cups of reserved stock and cook until it thickens like gravy.
Tammy’s Tip: “Heat herbs in braiser first to enhance the flavors. Take out and start the instructions.”