Prep Time: 10 min. • Cook Time: 3 hrs.
Preheat oven to 500°F. Peel and slice the onion. Season beef with salt and pepper and place in a roasting pan.
Place pan in the oven and roast until the meat starts to brown, about 15 minutes. Add the onions to the pot, turn the meat over and let the other side brown another 15 minutes. Add the beef stock and barbecue sauce to the pot, stir to combine and coat the onions and beef. Cover the pot tightly and reduce the oven temperature to 350°F. Let cook for 2 hours, turning once or twice. While the beef is cooking, cut the celery and carrots into 1-inch cubes. Quarter the potatoes. Chop the parsley.
After 2 hours in the oven, add the potatoes, celery, and carrots and stir into the sauce. Cover and return the pot to the oven. Cook another 30 minutes or until the meat and vegetables are both tender. Garnish with the parsley.
Approximate Nutritional Information (Per serving):
Calories 680, Fat 32g, Sat Fat 14g, Trans Fat 1g, Cholesterol 120mg, Sodium 1390mg, Total Carbohydrate 55g, Fiber 3g, Sugars 33g, Protein 39g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free, Dairy-Free