6 Serves
515 Mins
Preheat your oven to 165°C. Trim excess fat from the beef chuck roast and season it generously on all sides with salt and pepper.
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Vitamin E
1 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
90 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
616 mg / 1,250 mgPotassium
1544 mg / 4,700 mgSodium
447 mg / 2,300 mgZinc
23 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
9 g / 20 gCholesterol
191 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Heat canola oil in a Dutch oven or cast iron skillet over medium-high heat. Sear the beef until browned on all sides, then remove the meat and set it aside.
Add the mixed vegetables to the same pot and sauté for several minutes until slightly softened. Season with a pinch of salt and pepper.
Deglaze the pot by pouring in the beer, scraping up any browned bits from the bottom, and let it reduce for a few minutes.
Return the beef to the pot. Add the thyme, beef stock, and Worcestershire sauce. Cover the pot with a lid and transfer it to the preheated oven.
Braise the roast for 6 to 8 hours until the meat is fork-tender. Serve warm with steamed potatoes or crusty bread.
25
g95
g20
g
Yemeni
