Contributor: Mike Roussell, Ph.D., nutrition consultant, author, and founder of Naked Nutrition, LLC
Goal: Fat Burning
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li> 3 lbs beef chuck shoulder/clod roast</li>
<li> 2 tsp extra-virgin olive oil</li>
<li> 2 onions, chopped</li>
<li> 6 stalks of celery, chopped</li>
<li> 4 cups baby carrots</li>
<li> 4 cloves of garlic, minced</li>
<li> 1 tsp salt</li>
<li> 1 tsp pepper</li>
<li> 1 tbsp dried thyme</li>
<li> 2 tsp dried rosemary</li>
<li> 1 cup of beef broth (low-sodium) or red wine</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 350°. </li>
<li>Place a large oven-safe pot or Dutch oven over medium-high heat. Add roast and brown on all sides. Remove roast from pan and pour out liquid. Add olive oil, onions, celery and carrots. Cook until onions become translucent.</li>
<li>Rub roast with garlic, salt, pepper, thyme, and rosemary on all sides.</li>
<li>Return roast to pot, also adding broth or red wine. Cover tightly and simmer for 5 minutes.</li>
<li>Place pot/Dutch oven in the oven and roast for 2½ to 3 hours. When cooked, the roast should pull apart easily with a fork.</li>
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