Ingredients:

• 3 lbs beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups crushed tomatoes (canned or fresh)
• 1 cup beef broth
• 1/2 cup tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper. Sear on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.
2. Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
3. Build the sauce: Stir in the crushed tomatoes, beef broth, tomato paste, oregano, basil, thyme, and bay leaves. Bring the mixture to a simmer.
4. Slow cook: Return the seared beef to the pot, spoon some of the sauce over the top, and cover with a lid. Reduce heat to low and simmer for 3-4 hours, or until the meat is fork-tender. Alternatively, transfer the pot to a 325°F (160°C) oven for the same duration.
5. Serve: Remove the bay leaves, shred or slice the beef, and stir the sauce. Serve with creamy polenta, mashed potatoes, or pasta. Garnish with fresh parsley.

Tips:

• For added depth, add 1/2 cup of dry red wine with the tomatoes.
• Use a slow cooker: Sear the meat first, then transfer everything to a slow cooker on low for 6-8 hours.
• Leftovers taste even better the next day as the flavors continue to meld.

Prep Time: 20 minutes | Cooking Time: 3-4 hours | Total Time: 4 hours 20 minutes

Kcal: 480 kcal | Servings: 6 servings