Ingredients:
2 lbs Boneless beef chuck roast1 sweet potato peeled and cubed4 large carrots peeled and cubed1 sweet onion cut into 4 large pieces2 minced garlic cloves1 cup sulfite free red wine1 cup unsalted beef stock2 tbsp olive oil2 bay leaves3 sprigs of rosemary1/3 cup apple cider vinegarCourse salt and pepper to tasteZest of 2 lemonsDirectionsPreheat oven to 325In large roasting pan, mix together vinegar, wine, beef stock, garlic, bay leaves, rosemary, carrots and onion.Heat iron skillet or any large skillet on high, add 2 tbsp of olive oil and pan sear beef on both sides.Remove meat from pan and lightly dust both sides with lemon zest, salt and pepper. Lightly press into the meat.Nestle the beef in the center of the roasting pan pushing the carrots and onion to line the outside of the meat and cover tightly with foil.Bake for 6 hours, no turning required.The last 1 1/2 HR, add in the cubed sweet potatoes to the roasting pan.Remove bay leaves and serve with small ladle of left over juice!
2 lbs Boneless beef chuck roast1 sweet potato peeled and cubed4 large carrots peeled and cubed1 sweet onion cut into 4 large pieces2 minced garlic cloves1 cup sulfite free red wine1 cup unsalted beef stock2 tbsp olive oil2 bay leaves3 sprigs of rosemary1/3 cup apple cider vinegarCourse salt and pepper to tasteZest of 2 lemonsDirectionsPreheat oven to 325In large roasting pan, mix together vinegar, wine, beef stock, garlic, bay leaves, rosemary, carrots and onion.Heat iron skillet or any large skillet on high, add 2 tbsp of olive oil and pan sear beef on both sides.Remove meat from pan and lightly dust both sides with lemon zest, salt and pepper. Lightly press into the meat.Nestle the beef in the center of the roasting pan pushing the carrots and onion to line the outside of the meat and cover tightly with foil.Bake for 6 hours, no turning required.The last 1 1/2 HR, add in the cubed sweet potatoes to the roasting pan.Remove bay leaves and serve with small ladle of left over juice!
