Ingredients

• 2 tsp olive oil
• 1 boneless beef chuck roast (2lbs ) cut into one inch cubes
• 1-1/2 teaspoons salt, divided
• ½ tsp pepper, divided
• 2 c. chopped carrots
• 1-1/2 c. chopped onion
• 12 garlic cloves, smashed
• 1 tbsp. tomato paste
• 1-1/2 c beef broth, fat free, low sodium
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1 tsp rosemary
• 1 tsp thyme
• 1 bay leaf
• Dash of ground cloves

Preparation

Preheat a Dutch oven or other pot with a lid.  Trim fat from beef and cut into one inch cubes and sear in hot pan with the olive oil.  Add vegetables and cook for four minutes.  Add garlic, tomato paste, salt, and pepper.  Add broth to deglaze the pan.  Add diced tomatoes and remaining seasonings.   Place lid over pot and cook in oven at 200-250 until the beef and veggies are tender (2-4 hours).

Tips