INGREDIENTS:

• teaspoon olive oil
• 1 (3-pound) boneless chuck roast, trimmed
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 cups coarsely chopped onion
• 1 cup dry red wine
• 4 thyme sprigs
• 3 garlic cloves, chopped
• 2 packets LonoLife Low Sodium Bone Broth
• 18 oz water
• 1 bay leaf
• 4 large carrots, peeled & cut diagonally into 1 inch pieces
• 2 pounds Yukon gold potatoes, peeled and cut into 2 inch pieces

DIRECTIONS:

Preheat oven to 350° Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuckk roast with salt and pepper.

Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan. Sauté until tender. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef bone broth, and bay leaf to pan. Bring to a simmer. Cover pan and bake at 350° for 1 ½ hours or until the roast is almost tender. Add carrots and potatoes to pan. Cover and bake an additional hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan. Discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Enjoy!

Recipe adapted from: Cooking Light