Good ol’ chuck roast, seared and then braised low and slow in the oven.
Roast rub (coat prior to searing): salt, fresh cracked pepper and coriander, herbs de Provence, garlic powder, nutmeg, cumin.
For braising: red wine, chicken stock (half and half), a couple of carrots, red onion, lots of fresh garlic, bay leaf, thyme, all spice, tomato paste.
Everything was measured with an eye / from the heart. First time poster here, so hope it’s OK not to have a precise measurements.
by Celestial-Year-1133