RECIPE SUMMARY

Makes 6 servings: Each serving counts toward 1 – 8oz serving of protein, 2 cups of vegetables, (1/3 cup of restricted vegetables)

INGREDIENTS

3 lbs Beef Chuck Roast, divided into four equal pieces

1 teaspoon Sea Salt

1 teaspoon Black Pepper

2 teaspoons Rosemary

2 teaspoons Thyme

2 teaspoons Sage

2 teaspoons Onion Powder

4 cloves of Garlic, minced

2 Carrots, peeled and rough chopped

4 Celery Stalks, rough chopped

3 cups Tomatoes, rough chopped

1 gallon size Ziploc freezer bag

¼ cup Red Wine Vinegar

1 cup Beef Stock

6 cups Zucchini Noodles (about 3 medium zucchini)

DIRECTIONS

In a small bowl, combine the sea salt, black pepper, rosemary, thyme, sage, and onion powder, set aside.

Place the chopped carrots, celery and tomatoes in the Ziploc, add in the garlic.

Season the quartered chuck roast with the spice blend liberally, pour any remaining spices into the Ziploc.

Place the seasoned quarters into the Ziploc and squeeze the bag to remove the majority of the air. Place the Ziploc in the freezer for up to 3 months.

When ready to cook, remove the Ziploc from the freezer and place in a dish with sides (this is in case of leaks) and thaw in the fridge for 24-48 hours.

Pour the contents of the Ziploc into a crockpot, pour in the red wine vinegar and beef stock. Set the crock pot to high and cook for 6-8 hours. Use tongs to shred and break up the beef.

Serve over zucchini noodles.

Ingredients