Ingredients

The following ingredients have 6 Servings
  • 3 lb chuck roast, shoulder cut
  • table salt and black pepper, (to taste)
  • 2 tbsp olive oil
  • 1 onion, (chopped)
  • 3 cloves garlic, (minced or pressed)
  • 1 tbsp tomato paste
  • 2 tbsp all-purpose flour, GF flour, cassava flour* ((see note of GF and Whole30))
  • 1/2 cup red wine
  • 2 cups beef broth
  • 2 lb small yellow potatoes
  • 1 lb carrots, (chunks)
  • 2 bay leaves
  • fresh parsley or cilantro
  • fresh thyme

Instruction

  • Start by seasoning the beef well, on all sides with salt and pepper.
  • In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.
  • To the grease left in the pot, add in onions and garlic and saute until onions are translucent (about 2-3 minutes). Then stir in the tomato paste, then flour. At this point the flour will absorb all the oil/ moisture. Add the wine, stir and allow the wine to reduce (1-2 minutes). Add beef broth, a few sprigs of fresh thyme and bay leaves.
  • Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 1/2 to 3 hours.
  • When done, garnish with fresh parsley or cilantro and serve.