6 Serves
106 Mins
Pat the beef chuck roast dry with paper towels and season it generously on all sides with salt and black pepper.
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FrenchVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
63 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
680 mg / 1,250 mgPotassium
1098 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
32 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
87 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
12 g / 20 gCholesterol
270 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
Sear the beef chuck roast in the Dutch oven until a deep brown crust forms on all sides, then remove the beef.
Add the beef broth to the Dutch oven, scraping up any browned bits from the bottom, and return the beef to the pot.
Cover the Dutch oven and simmer the beef over low heat until it is fork-tender and easily shreds into debris, approximately 80 minutes.
Remove the beef from the pot, shred it using two forks, and let it rest in the cooking juices before serving.
30
g20
g36
g
French
French