The after-Christmas hangover is a real thing. That stretch until the New Year is always a blur. What day is it again? I’m not setting a full meal plan because let’s be honest, I just don’t want to. The amount I cooked on Christmas Eve and Christmas Day is enough for a full week! And that sounds like a 2024 task to me anyway. 😉 But, you can never go wrong with a simple, minimal-ingredient meal once the leftovers are all gone. Bonus points that it’s super yummy!
2 lbs chuck roast, cut into 1-inch cubes
1 small onion, diced
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 cups water
3 Tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon pepper
1 packet brown gravy mix
A handful of fresh parsley, chopped
Heat olive oil over medium-high heat in a large Dutch oven with a lid. Sauté onions until translucent.
Brown beef pieces on all sides. Do this in batches if needed to not overcrowd the pan.
Once all beef is browned add 2 cups water, soy sauce, and Worcestershire into the pan and add in the garlic powder, salt, and pepper stirring well.
Reduce heat and simmer for 1.5 - 2 hours.
After 1.5 hours, test the ‘doneness’ of the beef. It should shred easily and be tender.
Combine the gravy mix with 1 cup of water dissolving all the way and add it in. Bring to boil, stirring frequently until it thickens then lower the heat. Keep warm until ready to serve.
Sprinkle in about 3 Tablespoons of fresh parsley.
Serve over mashed potatoes, egg noodles, rice, or cauliflower mash!
Weekly menu posts will resume in the New Year! 🍾
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And, you outdid yourself! Christmas Eve … smoked short ribs (the best) along with a baked potato bar with all the fixings (for 19 people) I might add! AND… Homemade lasagna for Christmas Day (with sauce made from scratch) for 10 people! You deserve an award and some much earned rest!