4 Serves
76 Mins
40 g
50 g
20 g
Preheat your oven to 165°C. Pat the beef chuck roast dry with paper towels and season it generously on all sides with salt and black pepper.
Ingredients, vitamins, and health benefits
Beef Chuck Roast
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
45 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
515 mg / 1,250 mgPotassium
829 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
24 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
10 g / 20 gCholesterol
205 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, sear the beef chuck roast on all sides until a deep brown crust forms.
Transfer the Dutch oven to the preheated oven and roast the beef until it reaches your desired internal temperature, approximately 50 minutes for medium-rare.
Remove the beef from the oven and let it rest on a cutting board for at least 10 minutes before slicing thinly to serve over toasted bread.
Salt
Black Pepper
Olive Oil
French Bread
Vitamin A
2 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
45 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
515 mg / 1,250 mgPotassium
829 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
10 g / 20 gCholesterol
205 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
41
g95
g8
g
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FrenchZinc
24 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
66 µg / 55 µg