Contributor: Mike Roussell, Ph.D., nutrition consultant, author, and founder of Naked Nutrition, LLC
Goal: Fat Burning
3 lbs beef chuck shoulder/clod roast
2 tsp extra-virgin olive oil
2 onions, chopped
6 stalks of celery, chopped
4 cups baby carrots
4 cloves of garlic, minced
1 tsp salt
1 tsp pepper
1 tbsp dried thyme
2 tsp dried rosemary
1 cup of beef broth (low-sodium) or red wine
Preheat oven to 350°.
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.
Rub roast with garlic, salt, pepper, thyme, and rosemary on all sides.
Return roast to pot, also adding broth or red wine. Cover tightly and simmer for 5 minutes.
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.