Chuck Roast With Root Vegetables

Ingredients (raw weights)

• 907 g beef chuck roast, lean + fat, raw
• 0.5 g salt, dry
• 0.5 g black pepper, dry
• 4.3 g thyme, dried, dry
• 10 g paprika, dry
• 1 g chili powder, dry
• 40 g shallots, raw
• 20 g garlic, raw
• 680 g chicken broth/stock, as sold
• 340 g potatoes, white, raw
• 280 g carrot, raw
• 0.5 g fresh parsley, raw

Steps

1. Grab an oven safe dish. One with a lid.
2. Place 2lbs of chuck roast at the base. Season it on both sides with salt and pepper. Be generous with the salt. Add 1 tbsp thyme, 1-2 tbsp smoked paprika, and 1/4 to 1/2 tsp cayenne pepper depending on how spicy you want things. Toss in 1 shallot (or half a red onion), 4-6 garlic cloves. And pour in 24oz of bone broth.
3. Cover, pop in the oven at 350F for 3 hours with the lid on.
4. While thats going, cut up whatever root vegetables you like. You can use 3/4lb baby potatoes and 4 medium carrots like I did, or use broccoli, cauliflower, zucchini, celery root, or even Brussel sprouts.
5. Remove the chuck roast from the oven, shred it using 2 forks, toss in your vegetables, put the lid on and put it back in the oven at 400F for 45 minutes.
6. Remove, top with fresh parsley, then eat as is, or alongside some salad, maybe some rice or my kaizen high protein lowcarb rice, quinoa, or whatever you’re craving.