Classic Beef & Onion Pot Roast
- 10 pounds Chuck Roast
- 6 tablespoons olive oil
- 8 cups Chicken Stock
- 4 cups Beef Stock
- 2 whole Onion chopped
- Season the beef generously with salt and pepper.
- In a large dutch oven heat 2 tbsp. oil over high. Working in batches, cook the beef until browned all over, 5 to 10 minutes per batch, adding remaining oil by the tablespoon between batches.
- Return the beef to the dutch oven. Add stock and onions. Cover and cook in the oven until the beef is tender. About 2 to 2 1/2 hours.
- Set aside 2 cups for dinner tonight, and allow remaining beef to cool for 3 hours. Shred the remaining beef roast and store in freezer safe bags or containers and freeze in 2 cup portions.
Plan of Action for the Leftovers
Shred the remaining chicken and store in freezer safe bags or containers and freeze in 2 cup portions.
Take a few minutes checking out the recipes listed below and choose meals your family will love! Add these meals to your menu planning worksheet.
Give yourself a seriously big high five for kicking butt in the kitchen! Really you deserve it!