bunyan's diabetic cowboy beef

How To Make bunyan's diabetic cowboy beef

• 1

  Combine the oil, vinegar, mustard, celery seed, granulated onion salt & pepper in a bowl. Make sure it's well incorporated
• 2

  Put your chuck roast in a large zip top plastic bag, pour in the marinade, squeeze out as much air as possible, seal, & plop it in a dish. Stick it in the fridge over night.
• 3

  Next day, put the meat, along with the marinade in your cast iron dutch oven, add the water & cover
• 4

  In your charcoal grill get some charcoal started and let it burn down for 30 minutes
• 5

  Now take your Dutch Oven and stick it right smack in the middle of the fire. Twist it down so you have charcoal under it, & about 1/2 way up the sides. Take some of the coals and completely cover the lid with them
• 6

  Now just let er go for 4 hours! you'll probably need to add more hot coals about every two hours
• 7

  When it's done, CAREFULLY brush the hot coals off the lid, & gently lift the Dutch Oven out of the grill. PLEASE BE CAREFUL BECAUSE IT'S GONNA BE SCREAMIN' HOT!
• 8

  Set the Dutch Oven on top of the stove, CAREFULLY remove the lid, you're gonna get a blast of steam when you lift the lid so try to use the lid as a shield when you take it off.
• 9

  Take the meat from the Dutch Oven and set it on a sheet pan to rest
• 10

  Combine the flour & stock and whisk thoroughly.
• 11

  Turn the burner under the Dutch Oven on to medium high & bring the stock in it to a boil. Add the stock/flour combo while whisking vigorously! Bring to a boil then reduce the heat to simmer and allow the sauce to reduce until it reaches the thickness you like.
• 12

  Serve any way you like!
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