NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef chuck roast

1 tsp Olive oil

1 cup Beef bone broth

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Carrots

1 tsp Arrowroot powder

1 cup Cauliflower florets

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Season the beef chuck roast evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a skillet over medium-high heat and sear the beef on all sides until a golden crust forms.

• 3

  Transfer the seared beef to a slow cooker and add the diced yellow onion, minced garlic, sliced carrots, and fresh thyme.

• 4

  Pour the beef bone broth over the ingredients, cover, and cook on low for 6 to 8 hours until the beef is fork-tender.

• 5

  While the beef cooks, steam the cauliflower florets until very soft, then mash or blend them until completely smooth.

• 6

  Once the beef is finished, remove it from the slow cooker and whisk the arrowroot powder into the remaining hot liquid to create a thick, rich gravy.

• 7

  Slice the beef and serve it alongside the carrots over a bed of cauliflower mash, finishing with a generous pour of the gravy.