NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef chuck roast

0.5 tsp Olive oil

0.5 cup Carrots

0.25 cup Yellow onion

0.25 cup Celery

0.5 cup Beef broth

1 oz Cream cheese

0.25 tsp Garlic powder

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Trim any excess thick fat from the beef chuck roast and season all sides with sea salt, black pepper, garlic powder, and dried thyme.

• 2

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

• 3

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

• 4

  Add the diced onion, sliced carrots, and celery to the same pot, sautéing for 3 minutes to pick up the browned bits from the bottom.

• 5

  Pour in the beef broth and return the beef to the pot, ensuring it is partially submerged.

• 6

  Cover with a tight-fitting lid and reduce heat to low, simmering for 2.5 to 3 hours until the beef is tender enough to shred with a fork.

• 7

  Remove the beef from the pot and shred it into large chunks.

• 8

  Whisk the softened cream cheese into the remaining hot cooking liquid and vegetables until it is fully melted and the sauce is creamy.

• 9

  Return the shredded beef to the pot, toss gently to coat in the velvety sauce, and serve hot.