BBQ, Charcoal Grilling and Wood Smoker
Beef
Casseroles
Chicken and Poultry
Pork
Fish and Seafood
Sandwiches, Pizza and Burgers
Pasta and Rice
Marinades, Sauces and Salad Dressings
If you like hot sauce, you’ll love this recipe. The best part is that you get the flavour without overpowering the chicken with too much heat and the end result is amazing!
These Crispy Buttery Buffalo Baked Chicken Thighs are a great dinner idea.
Ingredients
- 1 tbsp olive oil
- 4 to 5 lb blade or chuck beef roast
- 6 russet large potatoes washed and kept whole
- 1 large sweet potato peeled and sliced into very large chunks
- 2 red or white onions quartered
- 10 cloves garlic whole
- 1/2 cup red wine
- 2 cups beef stock
- 1 tbsp thyme I used freeze dried
- Salt and black pepper
Instructions
-
Preheat your oven to 325 F.
-
Sprinkle the salt and pepper over the roast.
-
Add the olive oil to a Dutch oven and start heating to medium-high heat.
-
Brown the beef roast on all sides, approximately 1 to 2 minutes per side.
-
Place your vegetables around the roast and the garlic on top.
-
Combine the beef broth and red wine together. Pour over the top of the roast.
-
Sprinkle the thyme over the top.
-
Cover and place in the oven.
-
Roast in the oven for 4-5 hours or until the meat pulls apart when you take two forks to it. The secret is low heat and slow!
