NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef chuck roast

0.5 tbsp Olive oil

1 tsp Dried rosemary

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Brussels sprouts

1 cup Cauliflower florets

PREPARATION

• 1

  Preheat your oven to 325°F (163°C).

• 2

  Trim any excess external fat from the beef chuck and pat it dry with a paper towel.

• 3

  Rub the beef with half of the olive oil, then season all sides evenly with dried rosemary, garlic powder, sea salt, and black pepper.

• 4

  Place the seasoned beef in a small roasting pan or oven-safe skillet.

• 5

  In a separate bowl, toss the halved Brussels sprouts and cauliflower florets with the remaining olive oil and a pinch of salt.

• 6

  Arrange the vegetables in a single layer around the beef in the roasting pan.

• 7

  Roast in the oven for 35 to 45 minutes, or until the beef reaches an internal temperature of 145°F for medium-rare and the vegetables are tender and lightly browned.

• 8

  Remove from the oven and let the beef rest for 5 minutes to allow the juices to redistribute.

• 9

  Slice the beef thinly against the grain and serve immediately with the roasted vegetables.