NUTRITION

SERVINGS

INGREDIENTS

5 oz beef chuck roast

0.25 tsp olive oil

0.13 cup dry red wine

0.5 cup beef broth

0.5 cup carrots

0.25 cup yellow onion

0.25 cup celery

1 clove garlic

0.5 medium parsnip

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 and season evenly with half of the sea salt and black pepper.

• 2

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

• 3

  Sear the beef until a deep golden-brown crust forms on all sides, then remove and set aside on a plate.

• 4

  Add the diced onion, celery, and sliced carrots to the same pot, sautéing for 4-5 minutes until the vegetables begin to soften.

• 5

  Stir in the minced garlic and cook for 60 seconds until fragrant.

• 6

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

• 7

  Return the beef to the pot and add the chopped parsnip, beef broth, thyme, and rosemary.

• 8

  Bring the liquid to a gentle boil, then immediately reduce the heat to low and cover with a tight-fitting lid.

• 9

  Simmer for 2.5 to 3 hours, or until the beef is completely tender and pulls apart easily with a fork.

• 10

  Remove the herb sprigs and season the sauce with the remaining sea salt and black pepper before serving.