Braised Beef Chuck Roast with Cabbage

Ingredients

• 2 tsps sea saltNutrition
• 3 tsps minced garlicNutrition
• 1 large carrotNutrition
• 3 tbsps vegetable oilNutrition
• 1 tsp paprikaNutrition
• 1 tsp white pepperNutrition
• 1 tsp ground turmericNutrition
• 1 head medium cabbageNutrition
• 1 large onionNutrition
• 48 oz beef chuck (arm pot roast, lean only, trimmed to 1/8" fat)Nutrition
• 1 tsp dried ancho pepperNutrition

Directions

1. 1Heat large cast iron pot on medium heat, add vegetable oil.
2. 2Cut onion into 1/4" pieces, add to pot. After 5 minutes add garlic and shredded carrots, mix well, cook for 10 more minutes and add all spices and 1 cup of water. Cook covered for 30-45 minutes, add water as needed, preventing vegetables from burning. At this time the mixture should be a consistency of mush.
3. 3Cube meat into 1" pieces, add to the pot, mix so that meat is covered in mush, add water to 1/2" over meat, cover and cook on medium for additional 80 minutes. Add water as necessary to prevent meat from sticking to the bottom of the pot.
4. 4Cut cabbage into 1" squares, add to the top of the meat, cover and cook for another 15-20 minutes Mix meat and cabbage and cook uncovered to reduce most water, mixing regularly, about 20 minutes. Adjust spices if necessary and serve.

Nutrition per serving

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