NUTRITION

SERVINGS

INGREDIENTS

4 oz beef chuck roast

0.5 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

0.5 cup beef bone broth

1 sprig fresh thyme

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the beef chuck roast dry with paper towels and season evenly with sea salt and black pepper.

• 2

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

• 3

  Remove the beef from the pot and set aside; add the diced onion, carrots, and celery to the remaining fat, sautéing until the vegetables are softened and fragrant.

• 4

  Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the paste darkens slightly and smells toasted.

• 5

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

• 6

  Return the beef to the pot and pour in the beef bone broth along with the fresh thyme and rosemary sprigs.

• 7

  Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low, cooking for 2 to 3 hours until the beef is exceptionally tender.

• 8

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