NUTRITION

SERVINGS

INGREDIENTS

5 oz beef chuck roast

1 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cloves garlic

1 tbsp tomato paste

0.25 cup dry red wine

1 cup beef bone broth

2 sprigs fresh thyme

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Trim any excess fat from the beef chuck roast and season all sides with the sea salt and black pepper.

• 2

  Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

• 3

  Sear the beef for 3-4 minutes per side until a deep golden-brown crust forms, then remove and set aside.

• 4

  Lower the heat to medium and add the diced onion, carrots, and celery, sautéing until the vegetables are softened and translucent.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

• 6

  Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

• 7

  Return the beef to the pot and pour in the beef bone broth until the meat is partially submerged.

• 8

  Add the thyme and rosemary sprigs, cover with a tight-fitting lid, and reduce heat to low.

• 9

  Simmer gently for 2.5 to 3 hours, or until the beef pulls apart easily with a fork.

• 10

  Discard the herb stems before serving the beef with the reduced braising liquid and vegetables.