MAKES: 8 servings · PREP TIME: 20 minutes · COOK TIME: 3 hours

    A big, hearty roast is my favorite thing to cook low and slow. You can take an inexpensive cut of beef that would typically be far from tender and use time and heat to transform it into something that is fall-apart tender, juicy, and incredibly flavorful. Plus, few dishes are as warm and comforting in the winter as a well-made roast.


    •2 teaspoons sea salt

    •2 teaspoons ground black pepper

    •½ teaspoon garlic powder

    •½ teaspoon onion powder

    •½ teaspoon smoked paprika

    •1 (3-pound) boneless chuck or bottom round roast

    •2 tablespoons olive oil

    •1 medium red onion, cut into large chunks

    •3 ribs celery, cut into large chunks

    •3 cloves garlic, minced

    •3 sprigs fresh thyme, plus more for garnish

    •2 bay leaves

    •1 cup dry red wine

    •2 cups beef stock or bone broth (here)

    •1 small head cauliflower, trimmed into florets

    •8 ounces cremini mushrooms, halved

    •1 large red bell pepper, seeded and cut into large chunks


    1. Preheat the oven to 350°F.

    2. In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika. Sprinkle the seasoning evenly over the entire roast, pressing it into the meat.

    3. Heat the olive oil in a Dutch oven over medium-high heat. When the oil is hot, add the seasoned roast and cook for 6 to 8 minutes, browning it on all sides.

    4. Remove the roast from the pot and set aside. Reduce the heat to medium and add the onion and celery. Sauté for 6 minutes, or until crisp-tender.

    6. Add the garlic, thyme, and bay leaves and sauté for 1 additional minute.

    6. Add the red wine to the pot and use a rubber spatula to scrape up and mix in any browned bits from the bottom of the pot.

    7. Return the roast to the pot, then add the beef stock and bring to a simmer.

    8. Cover and transfer to the oven. Cook for 1½ hours, or until the roast is almost tender.

    9. Remove the pot from the oven, add the cauliflower, mushrooms, and bell pepper, and return to the oven for 1 additional hour, or until the vegetables are tender and the roast is fall-apart tender.

    10. Remove the thyme sprigs and bay leaves and slice or shred the meat. Garnish with fresh thyme and serve with the vegetables and pot juices.

    tip: You can also make this recipe with a pork roast.


    CALORIES: 312

    FAT: 10.9g

    PROTEIN: 41.6g

    TOTAL CARBS: 6.9g

    FIBER: 1.9g

    NET CARBS: 5g