Ingredients
- 5 lbs beef chuck roast
- 10 garlic cloves
- minced fine
- 1 cup rosemary
- chopped
- 5 teaspoons chicken bouillon
- 5 large onions
- caramelized
- 5 bay leaves
- 14 cup soy sauce
- 14 cup oyster sauce (anything with some umami to it) or 14 cup Worcestershire sauce (anything with some umami to it)
- 14 cup tomato paste
- 5 cups red wine
Instructions
- Cut beef into two-inch chunks and salt generously; set aside.
- Combine all ingredients except red wine and stir together with beef.
- Divide into five packs and freeze (each pack will make two to four servings, depending on how big you like your entrees).
- To use a pressure cooker, thaw a pack and stir in one cup of red wine.
- Bring to the cooker up to pressure and cook 45 minutes; use natural release.
- To slow cook, thaw a pack, stir in one cup of red wine, and cook it for 8-10 hours on low.
- To cook on the stovetop, thaw a pack, stir in one cup of red wine, and simmer in a dutch oven for two to three hours.
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