NUTRITION

SERVINGS

INGREDIENTS

4 oz beef chuck roast

0.5 tsp olive oil

1 cup carrots

0.25 cup baby potatoes

0.5 whole yellow onion

2 clove garlic

1 cup beef bone broth

1 tbsp tomato paste

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the beef chuck roast on all sides 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 brown crust forms on all sides.

• 3

  Remove the beef from the pot and set aside; add the diced onion, chopped carrots, and minced garlic to the pot, sautéing until the onions are translucent.

• 4

  Stir in the tomato paste, dried thyme, and dried rosemary, cooking for one minute to wake up the aromatics.

• 5

  Pour in the beef bone broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

• 6

  Return the beef to the pot and add the halved baby potatoes.

• 7

  Cover with a tight-fitting lid and simmer on low heat for 2 to 3 hours, or until the beef is tender and pulls apart easily with a fork.