In the last Four Hour Chef with Kids (“4HCwK") post, I showed us cooking Braised Osso “Buko". As I mentioned, we also prepared the Jude’s Chuck Roast the same day after putting the Osso “Buko" into the oven. My eldest doesn’t like lamb, so we needed an alternative.

This recipe is stupidly easy.

Ingredients we used:

(See 4HC for full recipe and alternates)

approximately 1kg of pot roast

1 can of beef broth

1 can of onion soup

1 can of beef consommé

Tim’s recipe calls for 15oz / 425g cans of each of the soups. Things are bigger in America, as I could only find 284mL (9oz) cans at Safeway in Canada. But this worked out perfectly as the recipe has two options, using a slow cooker or using a Dutch oven. We had neither available (I only have 1 Dutch oven, which was already in use), so we used a casserole dish with lid. The casserole dish is much shallower than the Dutch oven, so we couldn’t put as much liquid in. The main thing to remember about braising is to have the liquid cover 1/2 to 3/4 of the item being braised. (I almost said meat there, but you can braise vegetables also)

Step 00 - Preheat oven to 350 degrees F (180 degrees C)

Step 01 - Get your meez ready

Step 00 - Put roast in Dutch oven (or in our case the casserole dish)

Probably not that way though…

Better.

Step 01 - Pour 1 can each of broth, soup and consommé over the meat.

Consommé

Make sure to have a good sniff. Just don’t cut yourself on the open can!

Actually pouring now.

French Onion Soup

Beef Stock

As you can see, the casserole dish was already filling up, so we just poured enough beef stock to cover over 1/2 of the meat.

Step 03 - Cover and bake for 2 1/2 - 3 hours.

At the end of the day, our spread looked like this:

The Jude’s Chuck Roast is in the Chinese noodle bowl.

The great thing about these two recipes are that they are so easy. I asked the kids to recall how they made them, and they could pretty much recite back the recipe. Of course snapping the carrots with their hands was their favorite part.