4# chuck roast cubed and fat removed leaving some for flavor and seasoned to your liking, I use Slap ya Momma and garlic and onion powder. Start browning the trinity (chopped onions, bell peppers, and celery) in a cast iron Dutch oven once onions start turning clear but not sticking add the beef and let it brown until everything starts burning/sticking to the bottom. Once it starts sticking/burining add about 1/2" chicken stock and scratch the grimes stuck to the bottom to form the initial paste. Let that liquid boil down and you'll get more burning/sticking now add about 1" chicken stock and scratch the bottom to release what is stick to incorporate into the gravy. Boil that down again and add about 1.5" stock and scrape the bottom again. Lower fire to medium low to cook down uncovered to let beef get tender. After a while add some more stock to cover the meat and simmer med-low uncovered until the meat passes the spoon test where you can easily cut through a piece of meat with a spoon. Serve over rice and enjoy.
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