My poor man's wellie turned out pretty good, not without problems but it was a valiant effort and a hearty meal!
I started by prepping my mise en place and tying a chuck roast to look uniform. Seasoned it and seared it.
Sorry about the sideways picture, I try to turn it and save it but it ends up like this anyway. Moving on, I seared the roast on all sides and removed from the creuset. In the drippings I sauteed onions, garlic, and then added carrots, celery and mushrooms, s/p, thyme and rosemary. Then I added 2 tbsp of flour and cooked it. In went a whole can of Guiness and brought to a simmer. I settled the roast back into the juices and put it in a low oven.
About 2.5hrs later it was tender, I took it out of the braising liquid and let it cool. I patted it dry before wrapping it in puff pastry.
Served with mashed potatoes, steamed broccolini and the most devine mushroom gravy you can imagine!!
I've been having poor luck braising chuck lately, it was a little dry but the sauce was there to take care of that. Next time it's meatloaf wellie chefed!!