Braised Beef with Red Cabbage

Directions

1Preheat the oven to 325°F.

2Season the chuck roast on both sides with 1 tsp salt and 1 tsp pepper.

3Heat the olive oil in an oven-proof pot (Dutch oven) over high heat. Once hot, add the beef and sear it on both sides until browned, about 3 minutes per side. Once browned, remove the beef from the pot and set it aside on a plate.

4Reduce the heat to medium. Add the halved shallots and minced garlic to the pot. Sauté for about 2 minutes until softened. Stir in the tomato paste, Worcestershire sauce, apple cider vinegar, and allulose. Use a wooden spoon to scrape any browned bits off the bottom of the pot (this adds flavor).

5Pour in the red wine and beef broth. Stir to combine and bring the mixture to a boil. Once boiling, return the beef to the pot, making sure it’s mostly submerged in the liquid. Add the bay leaves and thyme sprigs on top.

6Cover the pot with a lid and place it in the preheated oven. Let it braise for 1½ hours.

7After 1½ hours, carefully remove the lid and nestle the cabbage wedges around the beef. Sprinkle the remaining 1 tsp of salt over the entire dish. Cover the pot again and return it to the oven for another hour of braising.

8After 2½ hours total cooking time, check the beef for tenderness by poking it with a fork. The beef should be tender and easily shred when pulled apart.

9Once the beef is done, remove the pot from the oven. Flip the cabbage wedges over and cover the pot with the lid. Let it rest for 10 minutes to allow the flavors to meld. Enjoy!

10To store leftovers, refrigerate in an airtight container for up to 4 days.