NUTRITION

SERVINGS

INGREDIENTS

5.5 oz beef chuck roast

0.5 tsp olive oil

0.25 cup yellow onion

0.5 cup carrots

0.25 cup celery

2 cloves garlic

1 tbsp tomato paste

0.25 cup dry red wine

0.5 cup beef broth

1 sprig fresh thyme

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower florets

0.25 tsp ghee

PREPARATION

• 1

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

• 2

  Heat olive oil in a heavy-bottomed pot over medium-high heat and sear the beef until a deep golden crust forms on all sides.

• 3

  Remove the beef and set aside; in the same pot, sauté the diced onion, carrots, and celery until they begin to soften.

• 4

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

• 5

  Pour in the red wine to deglaze the pan, scraping up all the brown bits from the bottom.

• 6

  Return the beef to the pot, add the beef broth, thyme, and rosemary, then cover and simmer on low for 2-3 hours until tender.

• 7

  While the beef rests, steam the cauliflower florets until soft, then mash with ghee and a pinch of salt.

• 8

  Serve the braised beef and vegetables over the cauliflower mash, drizzling with the remaining pan sauce from the pot.