Savage Basics Ep 6 : The Ultimate Guide to Making Beef Stock from Scratch Yield - 2.5 Quarts Roasting - 3 Lbs Beef Bones (Bone In Beef Neckbones, knuckle, or a mix) 1.5 Center Cut Marrow Beef Bones 1 Large Yellow Onion 1 Whole Head Garlic, halved Drizzle Olive Oil 2 Tbsp Salt Cracked Black Pepper 2-3 Tbsp Tomato paste 1/3 Cup hot Water/Cooking Wine (To deglaze Pan) Herbs and Vegetables for the pot - 12 Cups Water (Enough to fill bones) 3 Stalks Celery Stalks, chopped 2-3 Medium Carrots, chopped

SO GOOD 🤩 RECIPE: 1. Season chuck roast to taste and sear on both sides in a skillet with about 1 tablespoon of oil. Transfer seared chuck roast to crockpot. 2. Add taco packet, diced tomatoes with green chiles, and 1 cup of beef broth. Cook on low for 8 hours or high for 5-6 hours. 3. Once cooked, shred meat. 4. Dip tortillas in juice from crockpot and place in a hot skillet. Top with cheese and shredded beef and fold into a taco. Fry until golden and crispy. 5. Remove from heat and add any pr

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