NUTRITION

SERVINGS

INGREDIENTS

5 oz beef chuck roast

0.5 tsp extra virgin olive oil

1 cup carrots

0.5 cup yellow onion

0.5 cup celery

1 cup beef bone broth

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.5 tsp black pepper

2 cloves garlic

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

• 3

  Sear the beef for 3-4 minutes per side until a deep golden-brown crust forms, then remove the beef and set it aside.

• 4

  Add the chopped onion, carrots, and celery to the same pot, sautéing for 5 minutes until the onions are translucent.

• 5

  Stir in the minced garlic, dried rosemary, and dried thyme, cooking for 1 minute until fragrant.

• 6

  Pour in the beef bone broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.

• 7

  Return the beef to the pot, cover with a tight-fitting lid, and reduce heat to low.

• 8

  Simmer for 2.5 to 3 hours, or until the beef is fork-tender and the vegetables are soft.

• 9

  Transfer the beef to a plate to rest for 5 minutes before slicing and serving with the braised vegetables and pan juices.