Update – Mise en Place Chuck roast

Okay…. Here is the update/aftermath of my roast.

First picture is the meat tenderizer I used the day before. Sharp as hell, but does a great job on thick cuts.

The second picture is everything bowled separately and then covered to stay warm.

Third pic is the Chuck roast. Used tongs just to get onto the plate. It was beautiful the way it fell apart and found some extra carrots in bottom.

Fourth picture is the remaining juice/broth/stock simmering. I used a slurry and I had to add a little kosher salt and more cracked pepper. But it was nice and smooth on the palate with a mixture of herbs and spices. Plus the creamy French gave it a great aroma of fruit and sweetness at the end.

Final picture is all together. Played the sauce half moon with roast on top. Onions on both sides with a stack of carrots on right. The red potatoes were perfect that I just squeeze a bit and they fell apart. Last but not least, a small drizzle of sauce on all of it.

I ate the whole plate! Trying to avoid the food coma right now. Any questions I will be glad to answer.

Thanks for following!