Slow-braised chuck roast is the kind of deeply satisfying meal that feels like it took all day — because it kind of did, and that's exactly the point. A long, low braise in beef broth and diced tomatoes transforms a tough cut into something fork-tender and rich, with a savory sauce built from carrots, celery, onion, garlic, and herbs. Every ingredient here is clean and straightforward, which matters when you're being careful about what goes into your body during a mold detox protocol. There's no wine, no vinegar, no aged or fermented ingredients — just whole vegetables, quality beef, and dried herbs doing all the heavy lifting. The tomato paste and diced tomatoes add depth without relying on anything processed or shelf-stable that might raise concerns. Searing the beef first builds a gorgeous crust that gives the sauce incredible body, so the final dish tastes far more complex than its simple ingredient list suggests. Serves four, and the leftovers — if there are any — reheat beautifully.
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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Pat the chuck roast dry with paper towels and season all over with the salt and black pepper.
Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Add the beef and sear, undisturbed, for 4–5 minutes per side until a deep brown crust forms on all surfaces. Transfer the beef to a plate and set aside.
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