Beef Cooked with Carrots, Onions, and Dried Plums
You can never have too many main course recipes, so give Beef Cooked with Carrots, Onions, and Dried Plums a try. One portion of this dish contains roughly 29g of protein, 18g of fat, and a total of 416 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up chuck roast, bay leaves, onion, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.
Tie the roast at 2-inch intervals with twine; rub with salt and pepper.
Heat oil in Dutch oven over medium-high heat.
Add roast; cook 12 minutes, browning on all sides.
Add onion and water to pan, scraping pan to loosen browned bits. Return meat to pan.
Place rosemary, thyme, sage, and bay leaves on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
Add cheesecloth to pan; cover, reduce heat, and simmer.
Bake, covered, at 350 for 1 1/2 hours. Turn roast; bake, covered, an additional 45 minutes.
Add carrots and dried plums; bake, covered, an additional 45 minutes or until carrots are tender.
Place roast, carrots, and dried plums on platter; keep warm. Reserve cooking liquid. Discard bag.
Place a zip-top plastic bag inside a 2-cup glass measure.
Pour reserved cooking liquid into bag; let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Slice roast; garnish with sage leaves, if desired.
Serve with carrot mixture and sauce.