Ingredients
3 lbs. chuck roast
3 tbsp. SOOC Herb de Provence Olive Oil
3 tbsp. SOOC Pomegranate Balsamic Vinegar
3 tsp. SOOC Citrus Fennel Sea Salt
6 large carrots, sliced
12 yellow potatoes, cubed
1 fennel bulb, quartered
1 large yellow onion, diced
6 large cloves garlic, minced
3 tbsp. tomato paste
3 tbsp. all purpose flour
1.5 cups dry red wine
2.5 cups beef stock
1/2 bunch thyme
1/2 bunch rosemary
chopped parsley to garnish
Directions
Begin by preheating your oven to 350°F.
Generously coat your chuck roast with citrus fennel sea salt and fresh cracked black pepper on all sides.
Then, sear chuck roast in your SOOC Herb De Provence olive oil on all sides over a medium heat in large Dutch oven (5 minutes per side). Remove and set aside.
Then over a medium high heat, add the diced onion to the Dutch oven, stirring until browned. Add garlic and cook until fragrant (about 2 minutes).
Then add tomato paste, stirring to combine and cooking for 3 minutes. Add flour and again stir to combine.
Pour in red wine and SOOC pomegranate balsamic vinegar, stirring to combine. Add in your chuck roast, followed by the beef broth, salt and pepper to taste, potatoes, carrots, fennel, rosemary and thyme.
Cover your Dutch oven with a fitted lid, then allow it to cook for 31/2- 4 hours (you want about 1 hour per pound of beef +1 additional hour).
Top each dish with more citrus fennel sea salt, chopped parsley and enjoy this beautifully nourishing and classically, comforting meal!
