1
Prep all your veggies… chop celery, carrots, baby bella mushrooms and onions.
2
Cut chuck roast into large chunks. Season with black pepper and kosher salt (make sure to season both sides). Heat up some olive oil in a pot and sear chuck roast on both sides, remove and set aside. You may have to do this in batches.
3
In the same pot, sauté mushrooms for 5 minutes (note: mushrooms with decrease in size and will be slight crispy)
4
Add veggies (onions, carrots and celery). Cook for 5 minutes
5
Add 1 TBSP minced garlic and 1 TBSP tomato paste. Cook for a couple of minutes
6
Add beef broth, rosemary, thyme and salt and pepper to taste (about ½ tsp each). Bring to boil and then reduce heat to simmer and cook for 1 hour
7
After 1 hour, uncover, taste test and adjust if needed. Serve to preference... I served with cauliflower rice/ cauliflower mash.