Ingredients

• 1 3-5 lb. Chuck Roast
• 1-2 Tablespoons Li’l Kick Spice
• 2 cups beef broth (I use water and beef paste)
• 6-8 medium gold potatoes (I like Gold potatoes for mashed potatoes)
• 1 tablespoon corn starch or flour
• 1 tablespoon butter (I use salted but you can use unsalted if you prefer)

Prep time: 1 hour

Cook time: 2-3 hours until falling apart

Cooking method: Stove top medium low heat

Servings: 4-8 depending on size of roast

Instructions

• Coat roast with Li’l Kick spice on all sides
• Cover with plastic wrap and set aside in refrigerator for 1-2 hours
• Heat pan (needs a cover) on stove on medium heat
• place roast in dry pan and brown both sides
• Add 2 cups of beef broth but don’t cover roast, only half coverage
• cover and reduce heat to low
• After 1 hour turn roast over, cover and continue cooking for 1 hour
• Check roast for tenderness, should be able to pull apart with fork, if not ready continue to cook checking every 30 min. for tenderness