• About 3 Pounds Beef, Chuck Roast
• Salt and Pepper
• 4 Tbsp Butter
• 1 Large Yellow Onion, Diced Large
• 5 Medium Carrots, Peeled and Chopped
• 3 Ribs Celery, Chopped
• 5 Cloves of Garlic, Minced
• 1 Tbsp Tomato Paste
• 2 Tbsp Worcestershire Sauce
• 1/4 Cup Flour
• 4 Cups Beef Stock
• 1 Pound Baby Potatoes, Quartered or Halved
• 2 Sprigs Fresh Thyme
• 2 Sprigs Fresh Rosemary

Method-

Cube the meat into 1″ pieces, removing any large sections of fat. Season generously with salt and pepper. In a large pot, melt the butter over medium heat and sear the beef. Once staring to brown, place the meat in a crock pot. Add onions, carrots, celery and garlic to the pot and cook for about 5 minutes. Onions should start to turn translucent. Stir often. Add in tomato paste and Worcestershire sauce. Stir and cook for 1 minute. Sprinkle in the flour and stir well.  Pour in the beef broth and mix well. Pour all into the crock pot and add potatoes and herbs.

Cook on high for 5 hours, low for 8-10.

Serve and enjoy!

• 1 Large Jalapeño, Seeded and Minced
• 1 Medium Yellow Onion, Diced
• 2 Tbsp Olive Oil
• 1 Tsp Cumin
• 1 Tsp Chili Powder
• 1 Tsp Garlic Powder
• 1 15.5 oz Can Black Beans, Rinsed
• 1 14.5 oz Roasted Diced Tomatoes
• 6 Eggs
• 1/2 Cup Shredded Colby Jack Cheese

Method-

Sautee the jalapeño, onion and olive oil in a large skillet until tender 5-7 minutes. Add seasonings, bean and the tomatoes with the juice. Reduce to a very low simmer and cook until most of the liquid is out 7-10 more minutes. Make 6 divots in the mixture with a spoon and crack the eggs into the depressions. Place the whole skillet into the oven and bake at 425 degrees for 10 minutes and top with cheese. Return to the oven to melt the cheese.

Serve with tortillas and enjoy!