Health Library

Ingredients

• 2-pound boneless beef chuck shoulder roast
• 2 pounds baby carrots, or whole carrots cut into 1-inch pieces
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon onion powder
• ½ tablespoon garlic powder
• ½ tablespoon paprika
• ½ tablespoon dried mustard
• 1 teaspoon dried thyme
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed