NUTRITION

SERVINGS

INGREDIENTS

6 oz beef chuck roast

1 tsp olive oil

0.25 cup dry red wine

0.5 cup beef broth

1 tbsp tomato paste

0.5 cup carrots

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 whole bay leaf

PREPARATION

• 1

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

• 2

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

• 3

  Place the beef in the pot and sear for 3-4 minutes per side until a deep brown crust has formed, then remove the beef and set it aside.

• 4

  Lower the heat to medium and add the diced onions, sliced carrots, and minced garlic to the pot, sautéing until the onions are translucent.

• 5

  Stir in the tomato paste and cook for 1 minute to caramelize the sugars before pouring in the red wine to deglaze the pan.

• 6

  Scrape the bottom of the pot to release the browned bits, then return the beef to the pot along with the beef broth, thyme, and bay leaf.

• 7

  Bring the liquid to a light boil, then reduce the heat to low, cover tightly, and simmer for 2 to 3 hours until the beef is fork-tender.

• 8

  Discard the bay leaf and thyme sprig before serving the beef with the thickened braising liquid and vegetables.