Season chuck roast with salt, pepper and garlic powder.
In a Dutch oven over medium-high heat, sear the pieces on each side until nicely browned. Remove from Dutch oven and set aside.
Add in the butter and add the carrots, celery and onion. Cook for about 4 minutes before adding in garlic. Cook one minute before adding in tomato paste. Cook another minute before adding the wine, broth and meat back in. Add in thyme, rosemary. Cover and cook for approximately 3-4 hours, until fork tender. To thicken the gravy, make a cornstarch slurry with 4 tbsp cornstarch with 4 tbsp cold water and add the last 20 minutes of cooking. Enjoy!
MAC RECIPE
5 tbsp butter
5 tbsp flour
2 cups heavy cream
2 cups whole milk
1/2 pack of Boursin cheese herb and garlic
5 cups variety of fresh shredded cheeses, like sharp cheddar, Gouda, mozzarella, havarti, Colby etc 1.5 cup mild cheddar for topping
12 oz elbow noodles, cooked
1/2 tsp Salt
1/2 tsp pepper
1 tbsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Melt butter over medium heat and then add in flour and make a roux. Slowly add in milk stirring. Then cream. Add seasonings besides paprika. Once incorporated add in Boursin cheese and then slowly add other cheeses and remove from heat. Add in noodles and add to a baking dish and top with more mild cheddar and sprinkle with paprika and bake at 375 for approximately 35 minutes.
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