NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Beef chuck roast

0.5 tbsp Extra virgin olive oil

0.5 cup Pearl onions

0.5 cup Carrots

1 cup Cremini mushrooms

2 cloves Garlic

1 tbsp Tomato paste

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 sprig Fresh thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef until a dark golden crust forms on all sides.

• 3

  Remove the beef from the pot and set aside; add the pearl onions, sliced carrots, and halved mushrooms to the same pot.

• 4

  Sauté the vegetables for 5 minutes until they begin to soften and brown slightly.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.

• 6

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

• 7

  Return the beef to the pot and add the beef bone broth, fresh thyme, and bay leaf.

• 8

  Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 60 to 90 minutes until the beef is fork-tender and the sauce has thickened into a rich glaze.