1 1/2 lbs. chuck roast
1 c. carrots, sliced
1 4 oz. bag sliced mushrooms
1 onion, chopped
1 jar Orti di Calabria Arrabiatta sauce
1 c. low sodium beef broth
1/2 Tbsp. Italian seasonings
1 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
Heat a large skillet or dutch oven over Medium-High heat. Add in oil and swirl to coat pan.
Season chuck roast with salt and pepper and sear on all sides (approximately 4 to 5 minutes per side). You may need to adjust the flame as not to burn the roast.
Remove roast from the pan and add in the onion, carrots, mushrooms, garlic, and Italian seasoning.
Sauté ingredients together until veggies begin to brown (approximately 4 to 5 minutes).
Return roast to the pan and add in beef stock and arrabiatta sauce. Bring to a gentle simmer.
Place entire dutch oven or oven safe skillet in the oven at 300°F. Let cook until meat is fork-tender.
Calories: 290, Total Fat: 14g, Saturated Fat: 2.5g, Sodium: 660mg, Carbohydrates: 13g, Dietary Fiber: 4g, Protein: 27g