Financial Security

September 2023 Volume 9 | From BFG Tax Central

Financial Security

Don’t Forget! Extended Returns are Due Soon!

It’s that time of year again when businesses and individuals alike are scrambling to meet the extended tax return deadline. This year S-Corps and Partnership businesses due by September 15th, individuals and C-Corp businesses due by October 15th, and organizations due by November 15th. If you find yourself struggling to meet these deadlines, do not worry! Our team at BFG Tax Help is here to lend a hand. In this blog post, we will discuss how BFG can assist you in preparing and filing your extended tax returns.

Cash flow management is a crucial component of running a successful business. Many entrepreneurs, especially those who are just starting, tend to focus only on profit and loss statements, neglecting the importance of cash flow management. In this post, we will explain what cash flow management is and why it is vital for your business.

Perfect Pot Roast


  • 4 to 5 lb. whole chuck roast
  • 2 tbsp. olive oil
  • 2 whole onions
  • 6 to 8 whole carrots
  • Kosher salt and pepper, to taste
  • 1 c. red wine (optional, you can use beef broth instead)
  • 2 to 3 c. beef stock
  • 3 sprigs fresh thyme, or more to taste
  • 3 sprigs fresh rosemary, or more to taste


1. First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

2. Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then, add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

3. Cut two onions in half and cut 6 to 8 carrots into 2-inch slices. When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

4. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

5. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

7. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

8. Put the lid on, then roast in the oven for 4 hours.


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