3 lbs — beef chuck shoulder roast

2 tsp — extra-virgin olive oil

2 — onions, chopped

4 cups — baby carrots

4 — cloves of garlic, minced

1 tsp — salt

1 tsp — pepper

1 tbsp — dried thyme

2 tsp — dried rosemary

1 cup — of beef broth (low-sodium)

1/4 cup — red wine

DIRECTIONS

1 Preheat oven to 350°F. Place a large oven-safe pot or Dutch oven over medium-high heat.

2 Add roast and brown on all sides.

3 Remove roast from pan and pour out liquid. Add olive oil, onions, and carrots.

Rub roast on all sides with garlic, salt, pepper, thyme, and rosemary.

4 Cook until onions become translucent.

5 Return roast to pan, also adding broth or red wine. Cover tightly and simmer for 5 minutes.

6 Place pot/Dutch oven in the oven and roast for 2 to 3 hours.

When cooked, the roast should pull apart easily with a fork.

7 Serve with your choice of veggies (optional)

APPROXIMATE MACROS PER SERVING: 520 CALORIES ■ 53 G PROTEIN ■ 14 G CARBS ■ 26 G FAT