- 1 pound Beef Chuck Roast whole
- 1 tsp olive oil
- 1 pound Yukon gold potatoes cut in half
- 2 each onions peeled and diced
- 1 pound baby carrots
- 2 cups chicken broth or water low sodium
- 1/4 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
- Heat a Dutch oven pan over medium heat on the stove.
- Sear the meat so it is brown on all sides. Remove from pan.
- Add the veggies and allow it to brown. Add the beef back in. Top with water or broth.
- Cover the roast and bake covered for 3-4 hours or until tender.
- Skim off the excess fat. Serve the meat with the veggies.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.