 Hey y'all it's Tammy with Colored Valley Cooks. Today I'm using our new Amelon Brazer and I'm going to braise this delicious chuck roast. This is a recipe where your roast cooks low and slow. It will be fork tender and absolutely delicious. Okay one of the first things I do if I've got some freeze dried or dried spices. We're going to put some parsley in here and basil. By doing this you enhance the flavors of your dried spices. It just makes some taste better. So it's worth a little effort and time just to warm them up a minute. Okay we're just going to put these in here and we're gonna this is already preheated down. We're going to turn it down on low and then we're going to season our roast and get it in here to sear and brown. Alright now we're going to salt and pepper this really good. Add our salt and pepper and then we're going to get a roasted garlic powder and this is my favorite. I'm not a fan of garlic salt but I sure love this roasted garlic powder and you can you normally get it in the these bodega seeds or things. Sometimes they're typically in the international section if they're not in your section of regular spices. Alright so we've got all that on there and now we're going to take some flour and put flour on this side of the roast and then we'll flip it and do the same thing on the other side. So put your salt, your pepper. Don't double dip in your flour. Go ahead. We'll dip our sides into the flour in a minute. But since I've already got my hand dirty I'm going to go ahead and flip this over and we're going to season the other side. I'm going to go wash my hands and get the flour on the sides of the roast because when we brown it we'll rotate it in the pod. Alright I'm going to turn my fan on so that it's not so smoky because this is going to smoke a little bit and we're going to turn the fan on. Put some olive oil in the pan. This is the aniline razor 5.5 quart. It's a nonstick surface. Here we go. We're gonna cook this until it's nice and toasty brown. Okay it already smells really good. Let's check out this piece. It's nice and brown. We're gonna flip it. This is my first time cooking in this new pan. It's doing a beautiful job. Look at that pretty roast. Beautiful. Doing a great job. Once we cook this of course we'll add more vegetables for the roast when we just got about an hour left to cook. But to cook the roast you're going to need a salsa celery, a carrot, and go ahead and peel it. You're going to need a clove of garlic, the herbs we've already browned, and some chicken stock. I've actually got bone broth so we'll be using that today. It'll just taste even better. This brazer is in a video that explains everything about why I chose the brazer's idea to recommend to you the viewer to purchase. So you can just go watch that video and find out all about this brazer and find about it does have a lifetime warranty. It has a lot of perks so check out the video. I'll link the video if you look above. You'll see the eye for information and you will see where you can click to watch that video. Okay like I said this roast is not stiff so I'm gonna turn it and try to brown it a little bit. We'll just see how we do. I'm just gonna have to hold it but we can do that can't we? Get nice and browned where I held it up. It's doing really good in this pan. Now we're gonna put in a stalk of celery and some garlic. Now we're gonna add our chicken stock. Now we're gonna add water till it's covered just over to the top. So remember when you're picking out a roast that you don't want it to get too tall. You know score in which pan you get as to what height it is but you need to be able to close it and put water over it. Okay that looks really good. We're closing this up. We're gonna set our timer for two hours. Okay I almost forgot a very important ingredient. That's why it's so important to lay out all of your ingredients in case you miss one like I just did. Worcestershire sauce and luckily I did have it sitting out so you'd want about five shakes. That's important too. Delicious. Okay we'll see y'all in a few minutes. Well a couple of hours really. We're gonna see if we need to flip this roast over. We may or may not and we're gonna continue to cook it. We won't put the vegetables in until the last hour. See y'all soon. All right this has been in here two hours. The timer went off. I'm gonna show you how it looks in two hours and I am gonna go ahead and turn it. We've still got to cook it another couple of hours so in an hour I'll check it and see how soft the meat is. Just it's still not it's not fork tender yet so we'll check it in about an hour. So I'm gonna get the carrots ready and the potatoes and I always peel my carrots and you are supposed to peel carrots. You can go do it and read about it if you want to. So I like to use a potato filler this kind for my carrots. All right a roast it's time to put the veggies in our roast so we're gonna rinse off our potatoes and with red potatoes I don't peel them all away. I wash them and then I cut off the the parts that don't look so hot. So this roast has been cooking in here all day and it's made me so hungry. So I'll be looking forward to getting to eat it tonight even if I am by myself and this roast is so big that if the kids come home this weekend we'll all get to eat it. It's Monday if you want to know how long I keep something like that in the refrigerator up to seven days. But after seven days I'll get rid of it. All right so we're I've got little knots on these potatoes that just you know look hairy or just aren't all that pretty. I cut them off the brown part maybe the part that was the earliest I don't know and then I'll cut them in hunks like so. Make sure I get all the dirty stuff out of this before I pull them back in here. At my carrots I always just leave the end pretty much intact because it's skinny if it's skinny and I split it it needs to be pretty skinny. Then at the at the biggest part I split it again. I had to put an onion in there and I didn't realize it until I went to go get my vegetables so we're gonna add a little onion powder to it right quick too. Okay what I like to do when I have braised something like this is I like to take the roast out of the pot and it's falling apart tender already y'all very much so. Now if I weren't gonna add vegetables to it I would actually just render it. I'm gonna pull a little bit of fat off of it just because I don't want it down in my roast. If I were rendering it it would turn sticky but I'm not I'm not really gonna render it today. Gosh it's just falling apart done it's just gonna be delicious so what we're gonna do now is we're gonna strain the broth right quick. So what I'm gonna do first is I'm gonna put my vegetables over the top of this beef then I'm gonna strain the broth through the strainer and it's hot so make sure you got stuffing your sink. So I'm catching all that as we're gonna transfer it back into our pot so I'm gonna sit it down in the sink in case it splatters and I have to put something down in the sink because it's hot. We're gonna put it back in here. This time we're gonna put it on the stove top without a lid on it and we're gonna cook these until they're fork tender. Okay I just totally forgot to put an onion in it today. I mean it had a lot of really good stuff in it but because I've already strained my vegetables I don't want to put pieces of onion in here because I want my gravy to be real pretty. So I'm just going to put a little onion powder in it. Onion powder does a lot. It's delicious. As long as you get a good brand don't get a cheap brand of onion powder. This is an organic granulated onion from Sam's Club and it's just really good and if you like a lot of onion put about a teaspoon and a half in there. And I've got a thicken it for a nice gravy instead of making biscuits tonight. I'm actually just gonna put some dumplings in it and not cut out dumplings but the nice big puffy kind. So for drop dumplings you don't really need your sifter or anything like that. If you have biscuit mix you can use it. I have southern biscuit mix. It's formula L. It is a lot like a homemade biscuit. The matter of fact a lot of the restaurants use it that make homemade biscuits. I'm gonna show it to you. So it has these shortening pieces in it and some are butter and some are not and it just makes the most delicious biscuits. So we're gonna use it because it's a shortcut. So it's simple all we've got to do is put some in the bowl. This is gonna be really easy. Now instead of using buttermilk because it does tend to make them want to spread apart we're going to use the broth from our roast and the dumplings. So you want to be boiling like this. I'm gonna reach in and get some broth and we're gonna put it in our dumplings because they gotta be dropped. They gotta be able to be dropped. Now just a little bit more. That should do it. That's about how you want them. You want them to be soft but kind of thick at the same time. So you can drop them. Okay I'm gonna turn it down a little bit and here's our dough. You can pick your vegetables up I guess and put them up on top of your meat so that you have room for your dumplings down in the water. You'll be able to get them in about three right there. We've got a lot of vegetables in this roast. All right we're gonna get the lid on it and turn it down on low or low simmer and then we'll open it up in just a second. All right we're gonna go ahead and pepper it. You can add a little parsley for color if you want to. It's not required of course. You can put a little on there and I'm gonna keep these covered and let those dumplings cook all the way through. So you're gonna keep it covered at least 15 to 20 minutes before you serve it. So just let it simmer on the lowest setting. All right I waited about 20 minutes so we're gonna take the lid off of it and serve it up. I took a short cut and didn't even make biscuits. I've been bad, bad. One pot meal, two dumplings. We're gonna get us some juice. Yummy. Now this is the way I like to eat a roast. This is the way mama cooked a roast till it was falling apart done. The meat is nice and tender. You melt in your mouth tender. The broth made a nice gravy with the dumplings in there. Let's take a bite of dumpling. Dumplings are nice and done in the middle. You want to make sure and let them in there about 20 minutes. Yum. Yum yum. So delicious. This is so good. I hope the kids come home this weekend and enjoy this with me. Absolutely delicious. Y'all have a good night and thanks for watching. Call it Ballad Cooks. Where we cook, like mama did. Bye y'all. Love ya.