NUTRITION

SERVINGS

INGREDIENTS

5 oz beef chuck roast

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 cup beef bone broth

0.25 cup yellow onion

0.25 cup carrots

1 sprig fresh rosemary

0.75 cup Yukon gold potatoes

1 tbsp plain Greek yogurt

1 tsp fresh chives

PREPARATION

• 1

  Pat the beef chuck roast dry and season all sides evenly with sea salt and black pepper.

• 2

  Heat avocado oil in a small heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef until a deep brown crust forms on all sides.

• 3

  Add the diced onion, sliced carrots, and rosemary sprig to the pot, then pour in the beef bone broth to partially submerge the meat.

• 4

  Cover tightly and simmer on low heat for 2.5 to 3 hours, or until the beef is fork-tender and the liquid has reduced into a rich jus.

• 5

  While the beef rests, boil the Yukon gold potatoes in salted water until soft, then drain and mash thoroughly.

• 6

  Fold the Greek yogurt into the potatoes until they reach a velvety consistency, then season with a pinch of salt if needed.

• 7

  Serve the tender pot roast and carrots over the creamy potatoes, drizzling with the remaining pan jus and garnishing with fresh chives.