Slow-Cooked Iron-Rich Beef

• Dinner
• ⏱ 5h 30m
• Easy
• Serves 6
• 375 kcal / serving
• 35 g protein
• 9 g carbs
• 22 g fat

Ingredients (11)

• 1 kg beef chuck roast
• 1 tbsp oil
• 2 carrots, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 400 g tin chopped tomatoes
• 2 tbsp tomato paste
• 200 ml low-salt beef stock
• 2 bay leaves
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves

Steps (6)

1. Heat the oil in a large pan over high heat and sear the beef for 2 to 3 minutes per side until browned. This step is optional but adds flavour.
2. Put the carrots, onion and garlic in a slow cooker or Dutch oven and set the beef on top.
3. Add the tomatoes, tomato paste, stock, bay leaves, rosemary and thyme.
4. Cook on low in the slow cooker for 8 hours, or covered in a Dutch oven at 150°C for 4 to 5 hours, until the beef falls apart.
5. Remove the bay leaves, shred the beef with two forks and stir it back into the sauce.
6. Serve hot, or portion into containers to refrigerate or freeze.

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