Shortcut your time in the kitchen by using a properly curated and prepared bone broth. Add a side of your favorite leafy greens and you've got the perfectly balanced meal: heavy on the veggies, a nice dose of good fat and a bit of properly sourced protein to boot. Bon Apetit.
Ingredients
3 pounds grass fed and finished chuck roast
2 Tablespoons duck fat
Himalayan Salt
4 large parsnips, chopped
2 large carrots, chopped
750 mL organic sulfite-free red wine, such as chianti
2 cups grass fed and finished beef bone broth
2 bay leaves
1 sprig rosemary
Instructions
Pat roast dry
Cut into 1" cubes
Heat fat over medium high in dutch oven
Preheat oven to 350
Sprinkle beef with salt
Brown evenly on all four sides, roughly a total of 12 minutes
Remove beef
Add parsnips and carrots and brown, stirring occasionally, until brown
Add wine and broth
Place meat back into oven
Add rosemary and bay leaves
Cover and place in oven 3-4 hours
Remove and let cool briefly before serving
Recipe by Paleoista at https://www.paleoista.com/?p=50870