- Heat olive oil in a large pot over medium-high heat. Brown the chuck roast on all sides, about 4-5 minutes per side. This step adds flavor to the broth.
- transfer the browned beef into a large stock pot - add all the veggies, aromatics and water - simmer the broth for 2-4 hours or longer, skim any foam - once the broth is done, remove the meat and veggies, strain the broth and enjoy
- opt for a cut of beef with some fat and connective tissue. - brown the beef - low and slow, simmer for 2-4 hours or longer - Use cold water – this allows the flavors to develop slowly and evenly - skim the foam for clear broth - strain the broth thru fine mesh sieve to remove any impurities
- base for soups, sauces, stews – Sip daily for its health benefits – Add to salsa – Add to casseroles for more flavor – Use for cooking pasta – Use to simmer or steam veggies using broth