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Ingredients:
3 Tbsp Urban Accent Cajun Street
1 4-lb boneless chuck roast, trimmed of excess fat
1 tablespoon olive oil
1 med white onion, coarsely chopped
1 med celery stalk, coarsely chopped
4 med garlic cloves, coarsely chopped
2 Tbsp tomato paste
2 cups low-sodium beef broth
4 fresh thyme sprigs
Directions: Preheat oven to 300F; place rack in lower third of oven. Rub Cajun Street on all sides of roast; set aside. Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tight-fitting lid over medium heat until smoking, about 5 minutes. Add meat and brown on all sides, about 20 minutes total; remove to a plate.
Add onion, celery, and garlic to the pot, season with salt, and cook until just softened, about 5 min. Add tomato paste and stir to coat vegetables. Pour beef broth into the pot and scrape up any browned bits from the bottom. Add thyme, reserved meat, and any accumulated juices to the pot and bring to a simmer. Cover and roast in the oven until fork tender, about 2-1/2 to 3 hours.
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