3 lbs. of Chuck Roast cubed
Filtered water (enough to cover the meat in the pot)
3 large carrots sliced about 1/2 inch thick
6 Roma Tomatoes
2 large round onions chopped
1 tsp. dried Rosemary
1 tsp. dried Thyme
1 tsp. dried Sage
1 tsp. of salt
Black pepper to taste
1. In a medium size stailness steel pot, heat up about 1/8 cup of canola oil over medium high heat, and then brown the Chuck Roast cubes. Making sure all of the juices comes out for the flavoring, it should be about 12-15 minutes of this, just let it brown.
2. Add in enough water (warm) to pot, just to cover the meat, bring to aboil, then cover it, lower heat and simmer for 20 minutes.
3. Uncover pot, add in the carrots, Roma tomatoes, onions, Rosemary, Thyme, and Sage. cover and cook for about 20 minutes until carrots are soft.
4. Add a tsp. of salt, and black pepper to taste.
Tips: Since salt (Sodium chloride is an item that is just used very very sparingly, other condiments are good to use such as garlic powder, onion powder, cumin, Ume Vinegar, and various low sodium hot sauces you can purchase at health food stores or specialty ethnic stores)
Fresh Thyme
Fresh Rosemary
Fresh Sage
Roma Tomatoes
All Natural Chuck Roast
(This meat comes from the shoulder section of the cattle and when stewed will become very tender)
If you need a healthy meal call 808-385-7667
Ron S.
No comments:
Post a Comment