Ingredients for Roast:
- 3 lbs of chuck roast
- Salt & pepper
- 2 stalks Celery
- 3 carrots
- 1 onion
- Fresh thyme
- Garlic & onion powder
Directions:
1. Dry rub roast w/ salt & pepper.
2. Next brown roast in large dutch oven.
3. Once all sides are browned throw in celery, carrots, onion and fresh sprigs of thyme (all roughly chopped).
4. Fill your pot w/ beef broth just over half way up the roast (this can be turned into gravy later).
Season the broth w/ onion & garlic powder.
5. Put your pot in the oven with the lid on at 250 degrees for 5 hours.
Ingredients for cream sauce:
- 5 cups sliced mushrooms
- 3 cups chopped kale (stems removed)
- Half an onion
- 3 cloves Garlic
- Heavy cream
- Herb and garlic cream cheese
- Salt and pepper to taste
Directions:
1. Melt butter in a sauce pan. Throw in diced onion & garlic. Cook until fragrant.
2. Add the 5 cups of sliced mushrooms. Cook on medium heat, you just want everything to cook softly. This is a great time to season w/ salt & pepper.
3. Once cooked down & most of the water has evaporated add your cream cheese. Stir that in than add the heavy cream. (Sorry I don’t measure when I cook!) Mix everything together.
4. At this point you can sprinkle some flour into the pan to help thicken up your sauce.
5. Add the kale to your pan, go ahead and put a lid on it to help steam your kale quicker. Again mix everything together.
If your sauce is too thick just keep adding cream until it’s your desired consistency.
Don’t forget to taste and see if it needs some more salt or pepper.
When your roast is done remove it from the pot. Let rest for 5-10 min to make sure the flavourful juices stay inside. Slice up your roast & plate w/ the mushroom & kale cream sauce. I also serve it w/ roasted potatoes & sprinkle w/ parmesan!
Hope your family enjoys this as much as mine did!
