NUTRITION

SERVINGS

INGREDIENTS

6 oz beef chuck roast

0.25 tbsp extra virgin olive oil

0.25 cup dry red wine

0.5 cup beef bone broth

1 tbsp tomato paste

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 sprig fresh rosemary

PREPARATION

• 1

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

• 2

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

• 3

  Sear the beef in the hot oil for 3-4 minutes per side until a deep, golden-brown crust has developed, then remove and set aside.

• 4

  Lower the heat to medium and add the diced onion, carrots, and celery to the pot, sautéing for 5 minutes until the onions are translucent.

• 5

  Stir in the minced garlic and tomato paste, cooking for 2 minutes to caramelize the paste and remove the raw acidity.

• 6

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

• 7

  Return the beef to the pot and pour in the beef bone broth until the meat is halfway submerged, then nestle in the thyme and rosemary sprigs.

• 8

  Cover with a tight-fitting lid and simmer on the lowest heat setting for 2.5 to 3 hours, or until the beef pulls apart easily with a fork.