Ingredients

2lbs chuck roast

2 cups beef broth

1 yellow onion

1 to 2 tbsp garlic

4 or 5 large carrots peeled and rough chopped or bag of baby carrots

1 tbsp soy sauce

4 packets of brown gravy

1 tbsp worcestershire sauce

3 tbsp butter

2 tsps of the following:

Italian seasoning

Salt

Pepper

Paprika

Onion powder

Garlic powder

Instructions

Take chuck roast and coat with list of seasonings. Turn on crackpot to sear/saute and add 2 tbsp of butter. Once melted, lay chuck roast on about 2 mins each side to get a good sear. During this, dice onion and peel and chop carrots (if adding baby carrots just wash). Remove once all sides are seared and set aside. Add in 1 tbsp butter and add onion and garlic to melted butter and sear for a few mins until fragrant and kind of clear.

While this is happening, grab a bowl or large measuring cup and whisk all 4 packets of gravy with beef broth, soy sauce and worcestershire sauce.

Add meat back to slow cooker and turn on slow cook setting, to low, for 8 hours. Add carrots to pot and pour gravy mixture over the meat carrots and onions. Stir and cover. You may want to add more seasonings. Don't be afraid to add more!. I typically add at least another tsp of Salt and pepper to the gravy mix.

Gravy will be thin until the last 2 hours of cooking and it'll start to thicken.

After the 7 and a half hour mark; I typically take a look at the meat and see it falling apart, taste the gravy and season more, and then if the gravy needs thickening, I'll turn the crock pot on stew and cook for 15 mins. Once all has gotten thick and falling apart, just keep it on warm.

I then make mashed potatoes and serve the pot roast over them.

Ingredients

1 full Chicken

1 Tbsp Paprika

1 Tbsp Cayenne pepper

2 Tbs Cajun Spice

1 tsp garlic powder

Few stems rosemary

Few stems thyme

Salt to taste

100g butter (50g cubed + 50g melted)

Juice of a lemon

Method

Mix all the spices together to create a spice Rub.

Clean chicken and dab it with paper towels to remove moisture.

Add cubed butter under skin of Chicken.

Brush melted butter over chicken and add spice Rub.

Squeeze over juice of lemon.

Insert the lemon, rosemary and thyme inside the cavity.

Airfry 200°c for 50 to 55 minutes depending on the size of the chicken ( I used Instant Pot duo crisp plus Airfryer) Instant Pot South Africa

OR

Place on roasting rack

Oven roast in preheated oven at 220°c for 60 minutes.

Baste chicken every 15 minutes with melted butter.

Remove and allow to rest for 5 minutes before carving

Direction :

In a crock-pot put 2 cups of raw pinto beans on bottom, mix in a can of rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion. Place roast on top and season the roast again same way. Add water to cover beans and about have of roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!! Shred roast apart and fill in tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side. Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices.

INGREDIENTS

4-5 pound chuck roast

2 tablespoons canola oil

2 teaspoons Kosher salt

1 teaspoon coarse ground black pepper

1 teaspoon dried thyme

1 pound carrots peeled and cut into 2 inch chunks

2 pounds yukon gold potatoes , peeled and cut into large chunks

2 cloves garlic minced

2 cups beef broth

DIRECTIONS

1. Preheat your oven to 325 degrees.

2. Season the chuck roast with the Kosher salt, pepper and thyme.

3. Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side (or if you can, brown in your slow cooker).

4. Add carrots, potatoes, garlic and beef broth and cook for 3 - 3 ½ hours.

5. Serve warm!