Ingredients:

  • 900g Beef Chuck Roast
  • 30ml Extra Virgin Olive Oil
  • 1 Large Yellow Onion
  • 3 Cloves Garlic
  • 5g Sea Salt
  • 3g Coarsely Ground Black Pepper
  • 475ml Low Sodium Beef Bone Broth
  • 30ml Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 20g Arrowroot Powder
  • 60ml Cold Water
  • 450g Cooked Long Grain White Rice

Instructions:

  1. Pat the 900g of chuck roast completely dry with paper towels.
  2. Place 30ml olive oil in a large skillet over medium high heat until it shimmers and wisps of smoke appear.
  3. Add the beef cubes in a single layer. Sear for 3-4 minutes per side until a dark brown crust forms. Work in batches if necessary to avoid overcrowding.
  4. Remove beef and add the diced onion. Cook for 5 minutes until translucent and the edges turn golden.
  5. Add minced garlic, thyme, bay leaf, salt, and pepper. Stir for 60 seconds, then pour in the bone broth and Worcestershire sauce, scraping the brown bits from the pan bottom.
  6. Return the beef to the pan. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes until the beef is fork tender.
  7. In a small bowl, whisk 20g arrowroot with 60ml cold water. Pour slowly into the simmering liquid while stirring constantly.
  8. Simmer uncovered for 2-3 minutes until the sauce thickens into a velvety glaze.
  9. Discard the bay leaf. Spoon the beef and generous amounts of gravy over the cooked white rice.