- 1 beef chuck roast, trimmed of excess fat
- 1 sea salt and pepper
- 3 tablespoons olive oil
- 1 cup beef bone broth, organic
- 2 yellow onions, chopped
- 3 garlic cloves, chopped
- 4 large carrots, organic
- 2 celery stalks, organic, sliced
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 bay leaves
1. Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat oil over medium-high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the broth. Scatter the vegetables and herbs around the pot roast, Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
2. Remove from heat and place roast on cutting board and cover. Let roast sit 10-20 minutes. Slice the roast and arrange on platter surrounded by the vegetables. Serve with the pot juices. Garnish with rosemary or thyme sprigs.
Whenever you think of beef, think protein, vitamin B12, zinc, selenium and phosphorus. Beef has gotten a bad wrap over the years but really does have many healthy attributes and its nutritional value is under rated. While beef is not a food that should be consumed daily, it can be enjoyed weekly without a huge amount of guilt or self flagellation and has many nutrients to offer.