Beef Burgundy OAMC Freezer Meal Paleo Primal

• 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

1. Cut beef into two-inch chunks and salt generously; set aside.
2. Combine all ingredients except red wine and stir together with beef.
3. Divide into five packs and freeze (each pack will make two to four servings, depending on how big you like your entrees).
4. To use a pressure cooker, thaw a pack and stir in one cup of red wine.
5. Bring to the cooker up to pressure and cook 45 minutes; use natural release.
6. To slow cook, thaw a pack, stir in one cup of red wine, and cook it for 8-10 hours on low.
7. 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.

chuck roast, garlic, rosemary, chicken bouillon, onions, bay leaves, soy sauce, oyster sauce, tomato paste, red wine

Taken from www.food.com/recipe/beef-burgundy-oamc-freezer-meal-paleo-primal-519666 (may not work)