Ingredients

2 lbs of braising beef (chuck roast or pot roast)

32 oz beef stock (you may not need all the beef stock)

1 large onion

3 large cloves of garlic

2 tsp olive oil

 

Hardware

Medium pot with lid

Cooking spoon

Tongs

 

Directions

Sautee onions and garlic with olive oil over moderate heat for 1 minute.

Add splash of beef stock and bring temperature to medium.

When onions garlic and beef stock start to sizzle, add the beef.

Sear and brown outside of beef turning with tongs.

When beef is seared, add beef stock until meat is just submerged.

Reduce to moderate heat and cover.

Stir every 20 minutes and add beef stock as needed to keep meat in juices.

Cook for 1 ½ hours or until beef easily breaks apart.