Ingredients:
3–4 lb beef chuck roast
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
4 carrots, cut into chunks
3 potatoes, cut into chunks
2 tsp salt
1 tsp black pepper
1 tsp dried thyme
Preparation:
Heat oil in a large pot or Dutch oven. Sear roast on all sides until browned.
Add onion and garlic; cook 2–3 minutes.
Pour in broth, add carrots, potatoes, salt, pepper, and thyme.
Cover and simmer on low for 3–4 hours, or until beef is tender.
Shred beef and serve with vegetables and broth.
continued on next page
ADVERTISEMENT
