Don’t get my wrong, I love to cook, but I am also a firm believer in the saying.. work smarter not harder! I love meals that can carry over into another meal. Not simply leftovers, but when I can use this chuck roast for dinner over low carb noodles one night, and have a warm beef salad that I can throw together in minutes the next day! I am a picky eater, I prefer quality over quantity. I want the best meats for my family and I, even if that means we eat meat only twice week. To me that is better than eating a low quality of ‘meat’ five days a week. Plus my family will not take for granted that we get the good stuff! I used the chuck roast I got earlier this week from Bos Creek, www.theboslife.com For some reason, this fall weather makes me want to smell roast cooking more often!
What you will need:
- 2 pounds boneless beef chuck roast
- 1 teaspoons salt
- 3/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 3 Medium onions (thinly sliced)
- 2 large garlic cloves ( finely chopped)
- 1 tomato (diced)
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 cup dry white wine
- 1/2 cup water
Here’s how ya make it…
Preheat oven to 325°F.
Pat beef dry and rub all over with the salt and pepper. Heat oil in an ovenproof 5-quart wide heavy pot over medium high heat until hot, brown beef on all sides, about 10- 15 minutes total. Set the meat to the side.
Add onions to pot and sauté over medium high heat, stirring frequently, until golden, about 10 minutes. Add garlic, tomatoes, thyme, rosemary and stir for 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2-3 hours total.
Set some beef to the side for tomorrow meal, about one third of roast. Let the meat cool and shred and toss with 3/4 cup onion sauce. After it has cooled completely, let cover and put it in the refrigerator for tomorrow.
While shredded beef cools, preheat oven to 350°F cut remaining beef into 1/2-inch-thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.
Cals 285 Protein 27g Carbs 5