Cheddar Bay Pot Roast!

POT ROAST INSTRUCTIONS: Set the pot over high heat then add oil. Once heated, add chuck roast & season with salt. Once charred on each side, transfer to a plate. To the same pan add celery, bell peppers, onions, carrots & sauté for 3mins on high heat. Reduce to low medium heat & add the red wine. Let it reduce then add flour, & sauté. Add canned tomatoes, beef bouillon extract, Worcestershire, chuck roast, mushroom powder, water, rosemary & thyme. Cover the pot & simmer for approximately 2hrs or until tender.

CHEDDAR BAY BISCUITS INSTRUCTIONS: Preheat the oven to 400 degrees. To a bowl add flour, baking powder, salt, garlic powder, sugar, parsley, shredded butter, cheese, buttermilk & mix. Fill each ramekin with pot roast & layer approximately 1 cup of batter mix over the pot roast. Set onto a baking tray and transfer to the oven to bake for 25-30mins (each oven differs & distributes heat differently). Once the cheddar bay pot roast is done, remove from the oven, allow it to cool for 8mins.

GARLIC BUTTER INSTRUCTIONS: Add butter into a bowl along with garlic powder & parsley. Heat in the microwave for 30 seconds then brush the garlic butter sauce over the cheddar bay biscuits. ENJOY.