Total carb: 28g including veggies
Ingredients
Herb rub:
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
Ingredients:
1kg boneless beef chuck roast
1/4 cup extra-virgin olive oil
1 white onion, chopped
2 medium carrots, peeled and chopped into 3/4-inch pieces
1 medium fennel bulbs, sliced into 1/2-inch pieces
salt and freshly ground black pepper
3 cloves garlic, crushed
1 tablespoon red wine vinegar
1/4 cup white wine
4 cups low-sodium beef broth, plus extra, as needed
2 dried bay leaves
Steamed vegetables: young potatoes, carrots and snow peas.
Herb rub:
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
Ingredients:
1kg boneless beef chuck roast
1/4 cup extra-virgin olive oil
1 white onion, chopped
2 medium carrots, peeled and chopped into 3/4-inch pieces
1 medium fennel bulbs, sliced into 1/2-inch pieces
salt and freshly ground black pepper
3 cloves garlic, crushed
1 tablespoon red wine vinegar
1/4 cup white wine
4 cups low-sodium beef broth, plus extra, as needed
2 dried bay leaves
Steamed vegetables: young potatoes, carrots and snow peas.
Directions:
1. In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.
2. Preheat the oven to 180 degrees C.
3. Pat the beef dry with paper towels and rub on all sides with the herb rub.
4. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium heat.
5. Add the beef and cook until browned on all sides, about 10 minutes. Remove the beef and set aside.
6. Add the remaining oil, onions, carrots, and fennel to the pot. Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes.
7. Add the garlic and cook for 1 minute until aromatic.
8. Add the white wine, red wine vinegar and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
9. Stir in the broth and bay leaves.
10. Return the beef and any juices to the pot and bring the liquids to a boil.
11. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 2 and 1/2 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
12. Spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the vegetables and cooking juices together until smooth. (The vegetables can also be pureed in a blender). Season with salt and pepper, to taste. Keep warm over low heat.
13. Cut and served with the steamed vegetables and sauce.
1. In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.
2. Preheat the oven to 180 degrees C.
3. Pat the beef dry with paper towels and rub on all sides with the herb rub.
4. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium heat.
5. Add the beef and cook until browned on all sides, about 10 minutes. Remove the beef and set aside.
6. Add the remaining oil, onions, carrots, and fennel to the pot. Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes.
7. Add the garlic and cook for 1 minute until aromatic.
8. Add the white wine, red wine vinegar and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
9. Stir in the broth and bay leaves.
10. Return the beef and any juices to the pot and bring the liquids to a boil.
11. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 2 and 1/2 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
12. Spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the vegetables and cooking juices together until smooth. (The vegetables can also be pureed in a blender). Season with salt and pepper, to taste. Keep warm over low heat.
13. Cut and served with the steamed vegetables and sauce.
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