 Hey y'all it's Tammy with Colour Valley Cooks and today we're going to make this beautiful chuck roast and a brazer. First thing we're going to do is we're going to salt it with some kosher salt and I'm going to use this is um seasoned pepper and it is a colorful coarse ground and so I'm going to put this pepper on it nice and big put a little bit of roasted garlic on there and I'm going to flip it over do the same thing all over again that's my fingers off salt kosher salt pepper a little bit of roasted garlic now we're going to turn our pan on preheat while we chop up a few vegetables we're going to let that start getting hot we've got some rosemary we've got garlic we've got onion we're going to chop up and just larger pieces celery while this is preheating I'm going to put in our parsley and basil and just heat it up a little bit to bring out that flavor and then I'll probably pour it out onto here and we'll add it later but we're just going to let that get a little bit warm doing is heating the dry seasonings just to bring out the flavor a little bit next I'm going to put these in the bowl we'll start searing this chuck roast you really start to smell it now once it starts heating up it smells good I'm going to turn off the eye so I don't get burned put in our olive oil good bit of it which I didn't have to do because I got this butter over here I guess it's fine okay now I'm going to take some flour and just dust the the meat a little bit with it I'm going to go ahead and flip it turn it and get the sides as well when I sear one I like to get all the I like to get the sides too or what's the point right okay I'm going to move it around a little bit make sure all my oil gets underneath it we were just going to sit in there if that wasn't on stick of course I couldn't do it that way we're going to brown it on all the sides and even the sides of the roast I'll pick it up and we'll brown it and we'll put up our sifter you go ahead and start putting your stuff up while you're browning it you can look we keep our sifter up here in the cabinet so that it's nice and handy I keep flour in it and that way when I want to use it it's there these are freeze dried herbs that I like to use my lighthouse parsley basil I have quite a few different kinds I really love the salad blend it's really really good put just a little bit of butter in here to make this taste good but I don't really want it to burn I think I'm just going to spread some on the top of the roast I didn't do that to the other side but you can do it to the other side as well I'm still using the olive oil butter in the pan because the pan is larger than the meat is hot and it would really smoke up the house okay so you want to put enough butter on there just where it's going to be searing and not where the edges of the pan are I'm going to go ahead and flip it over I think it should be ready you can look it's got a really nice sear on it so we'll do this side with the butter and I'll let you see the tip here for how it looks butter versus olive oil we still got a little butter we could use on the side if we wanted to but I doubt I will we'll just roll that in while we're braising it for flavor can I put in a couple of peppers Chris what do you know the little bell pepper thing yeah that's a little sweet peppers I'm going to go ahead and open these up and let them be getting brown all our searing the roast one more is just to get some flavor and I'm letting the seeds that all go in because we're actually going to strain everything all of it uh for our broth later once it cooks in for a while kind of pan is this this is a braising pan it has a rubber top lid which is wonderful it's a master class brand which I found at Marshall it is the finish on it is a non-stick ceramic stone coating there's the butter side pretty now we will sand it up on its side let the sides get a little bit brown while we're doing this we could throw in a little bit of our onion we won't need as much as our pan anymore to get the sides brown all right we'll rotate it while I'm holding that I'm going to stir these peppers up a little bit should we get nice and brown on the bottom just like they would in the oven it would be good give it a good flavor almost like real in them really when you get it on the side so we'll take these off to the side and then here and I'm going to take this plate and it's a chuck roast so it's already starting to want to come apart chuck roast is a good cut of meat it's nice and fatty got a lot of fat running through it it's going to be delicious and a braiser this braiser will have all that fat rendered down but not sticky and delicious I think I'm ready well here we go we got the onion around it some of the peppers we're going to put in our carrot our celery and our garlic also went in with our herbs our garlic and herbs and now we're going to taste some chicken broth are we going to put in the chicken stock well this is actually chicken broth which is fine we're going to take a little bit of Worcestershire sauce let's say a couple of tablespoons we'll add just a dollop of olive oil and we're going to use the rest of this butter because we have it and it's out and we may as well cook for a couple of hours two or three hours until it's tender until we drain the broth off of it and render it down the the juice down so we're going to add a good bit of water so you're going to want to put your veggies in and put enough water to come right to the top of the roast you're going to put it on low going to cover it and leave it on low now this is a large eye I'm going to show you how big it is so if you don't have one this big at home you need to uh you might want to put it up on like a a little bit higher of a simmer because you can see how much flame is under there this is a big pot though big abrasors are pretty big so I need a little bit bigger eye so we're going to let this thing simmer for a couple of hours with the lid on it'll keep a lot of the moisture in there all right this has been cooking for a while so we're going to try to flip it upside down before I reduce it let's see if we can it's good and done we're going to have to drain this and uh we'll reduce it in just a minute okay y'all this looks too good for me to throw away parts of it I'm definitely going to eat these carrots so I'm taking out the carrots that one actually had some a rosemary stick under it I might eat this pepper I don't want the celery and I don't want the rosemary because it's not really you know something that you would enjoy eating but we'll get out the good stuff put it on our plate and one little rosemary leafing will hurt nobody either there's one see it I'll get down there and we are ready to do something with this rice what you doing I'm gonna use this bowl because I used it to make veggies while ago and I'm gonna put my meat in it yeah I am I'll put my meat in it that I'm gonna drain the juice into the meat and then put it right back in the pot that way we'll get all the nasty stuff out of it that we don't want to eat that was just in there for flavor there's a stick or get it out okay so we're going to pour this through line there you go so I'm going to push this down and we're going to let it run through here and get rid of um make sure you take the turn the eye off so you don't get burned just a little bit look how nice and clean that pan is love it love it love it and then you can take your spoon and get all of your broth out of here I'm just gonna set this right here for now where my carrots are and we're just gonna take our meat and put it right back in here it's good done and really that's pretty much a pan sauce already it's already reduced I'm gonna taste it oh my lord it is plenty strong and reduced taste it daddy oh so what do you want to do it's good just like it is right let me tell them since I put flour on the meat before I started seared it I had some oil in the pan and of course this had some fat in it this pan sauce is so good it does not need to really be reduced anymore it's a delicious flavor I'm not going to do anything else to it if you taste it and it's rich this is very rich very delicious you can see it doesn't need a thing if you want to add some salt or pepper do it at this point but I really believe that this is perfect and we don't need to do anything else to it so we're just going to serve the roast just like this with the sauce over the top of it here you can see it's pulling apart real easy it's delicious it's delicious yummy yum thanks for watching color valley cooks where we cook like mama did this is going to be absolutely delicious and if we have any leftover we'll be having a an amazing roast beef sandwich thanks for watching color valley cooks love y'all bye