Dunk Porter

[Dunk Porter @DunkPorter]

@_Glossy_ziva Mental illness is real

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@PaulSilanoJr You realize those catches were on Bland and Stewart

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@VochLombardi Done some power stuff today though

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@Kelly_K_9 No

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@PascalNajodoinX Putin.

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@BryanBroaddus Bryan, are we sure we know who is calling the plays? How did we get worse?

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@Marcus_Mosher There isn’t one

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@toddarcher Shotty play calling is horrible

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@bryster3413 Pretty

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@FrenchBull97210 I would have e taken you home.

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@FuddBusters Made for Grizzly Bear defense. Chambered in 460, 454 casull and can also shoot 45 LC for plinking.

[Dunk Porter @DunkPorter]

@SaP011 RIPS!

[Leonard Leonard @Leonard73714140]

🤔🤔🤔🤣🤣🤣🤣😂😂😂

[Dunk Porter @DunkPorter]

@nflincider Other than that HOF, All Pro, Pro Bowl Season you mean?

[Flavorful Kitchen Adventures @ann_ann886]

Slow-Braised French Onion Chuck Roast with Caramelized Onions and Cheese

Servings: 6
Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes

Ingredients
For the Chuck Roast:
3–4 lb beef chuck roast
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
2 tbsp olive oil
For the Caramelized Onions:
3 tbsp unsalted butter
3 large yellow onions, thinly sliced
1 tsp sugar
1 tsp fresh thyme leaves
Salt and black pepper, to taste
For the Braise:
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine
3 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
2 bay leaves
3–4 sprigs fresh thyme
1 sprig fresh rosemary
For the Cheese Finish:
1½ cups shredded Gruyère or Swiss cheese
½ cup grated Parmesan
Fresh parsley, chopped
Fresh rosemary sprig, for garnish

Instructions
Preheat oven to 325°F (165°C).
Season and sear the roast. Pat the chuck roast completely dry. Season all over with salt, pepper, and garlic powder. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast 4–5 minutes per side until deeply browned. Transfer to a plate.
Caramelize the onions. Reduce heat to medium. Add butter and sliced onions to the same pot. Cook 25–30 minutes, stirring occasionally, until deeply golden and jammy. Sprinkle in sugar halfway through to help them along. Stir in thyme, salt, and pepper.
Build the base. Add garlic and cook 1 minute until fragrant. Stir in tomato paste and cook 1–2 minutes until it darkens slightly.
Deglaze. Pour in the red wine and scrape up all the browned bits from the bottom. Simmer 3–4 minutes until reduced by about half.
Braise. Add beef broth, Worcestershire sauce, balsamic vinegar, bay leaves, thyme, and rosemary. Return the roast to the pot — the liquid should come about two-thirds up the meat. Cover and transfer to the oven.
Slow braise for 2½ to 3 hours, turning the roast once or twice, until it's fork-tender and pulls apart easily.
Add the cheese. Remove the lid, discard bay leaves and herb stems. Shred the beef slightly with two forks right in the pot. Scatter Gruyère and Parmesan generously over the top.
Melt the cheese. Broil 3–5 minutes until melted, bubbling, and golden in spots. Watch closely — it goes from golden to burnt fast.
Serve. Garnish with fresh parsley and a rosemary sprig. Serve with crusty bread, mashed potatoes, or buttered noodles to soak up the sauce.

Tips
Don't rush the onions — 25–30 minutes of slow caramelization is where most of the flavor comes from.
Chuck roast is key — its marbling breaks down into that fall-apart texture. Lean cuts will dry out.
Liquid level matters — too much and you're boiling the roast instead of braising it.
Even better the next day — the flavor deepens overnight.

Variations
Add sliced mushrooms with the onions for extra depth.
Swap the wine for extra beef broth plus 1 tbsp red wine vinegar.
Serve over toasted baguette slices as French onion roast sandwiches.

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@Pulse_Leaks @JohnCleese BS

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@HaterReport He paying for that happy ending!

[Dunk Porter @DunkPorter]

@ValerieAnne1970 Assets that these fuckheads think they own. The oxygen thief in this scenario is anyone that wants to monetize every aspect of everyone else’s life.