Pot Roast

Sear USDA Choice Chuck in olive oil, black pepper and Himalayan salt in Dutch Oven

Chop a stick of celery and half an onion add after sear complete and simmer till softened then add the braising liquid.

For the Braising liquid;

* 1 IPA Beer, I used Odell India Pale Ale - IPA
* 1/4 cup red wine
* 1 generous Tbs of "Better than Bullion" Chicken Bullion
* 1 generous tsp of "Better than Bullion" Smoky Chipotle Seasoning
    ( not to much unless you want a smoky flavor )
* 1 tsp of Thyme ( Rub in your hand to release the oils )
* 1 tsp of Rosemary ( I had some dried from the holidays, rubbed )
* 1 Tbs of Mustard Powder ( I used Colemans )
* More Black Pepper and Salt to taste.  ( Bullion is salty... )
* 2 Tbs Tomato Paste - 
    ( this is magic, and I keep leftover in Freezer )

Simmer for about 1.5 hours - Watch and you will need to add about a cup to cup and a half of water.  I found it very rich as well as needing to raise the water level better making sure I have enough to support cooking the veggies later.

Check for doneness, when the meat is tender add;
* Potatoes ( 3 Medium Potatoes )
* Carrots ( 2 -3 Large Carrots )
* Onions ( I take a full large onion and quarter )

Simmer till veggies tender.

I serve in a bowl with lots of broth, and quick steam peas or baby Lima beans added to the bowl.  Adds some texture as well as flavor.  I slightly overcook the potatoes so the mash up and soak up that broth.  Enjoy with a nice slice of Sourdough or hearty bread to soak up that broth.  Goes well with a nice Cabernet.

Best I have ever made, rich and flavorful.