A succulent yet underutilized cut of beef, we marinate chuck with rosemary, garlic, and red wine, then it is slowly cooked until tender. It's served alongside a rustic mix of roasted root vegetables including rutabaga, parsnip, and carrots. A side of creamy sweet potato purée with maple butter brings the dish together.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.