POT ROAST INSTRUCTIONS:
1. Set a pot over high heat and add oil. Once heated, add the chuck roast and season with salt. Once charred on each side, transfer the roast to a plate.
2. To the same pan, add celery, bell peppers, onions, and carrots, and sauté for 3 minutes on high heat.
3. Reduce heat to low-medium and add the red wine. Let it reduce, then add 2 tablespoons of flour and sauté.
4. Add canned tomatoes, beef bouillon extract, Worcestershire sauce, the seared chuck roast, mushroom powder, water, rosemary, and thyme.
5. Cover the pot and simmer for approximately 2 hours or until the roast is tender.
CHEDDAR BAY BISCUITS INSTRUCTIONS:
1. Preheat the oven to 400 degrees Fahrenheit.
2. In a bowl, combine 2.5 cups flour, baking powder, 1 teaspoon salt, 1 tablespoon garlic powder, sugar, 2 tablespoons fresh parsley, shredded cold butter, Monterey Jack cheese, and buttermilk. Mix until just combined.
3. Fill individual ramekins with pot roast, then layer approximately 1 cup of biscuit batter mix over the pot roast in each ramekin.
4. Place the ramekins onto a baking tray and transfer to the oven to bake for 25-30 minutes (baking times may vary by oven).
5. Once the cheddar bay pot roast is done, remove from the oven and allow it to cool for 8 minutes.
6. For the garlic butter sauce, add 3 tablespoons butter into a bowl along with 1/4 teaspoon garlic powder and 1 tablespoon fresh parsley. Heat in the microwave for 30 seconds.
7. Brush the melted garlic butter sauce over the baked cheddar bay biscuits.
ENJOY!
