Ingredients
3 pounds beef chuck roast 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 2 carrots, chopped 2 celery stalks, chopped 2 cups beef broth 1 can (28 ounces) crushed tomatoes 2 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon dried thyme 2 bay leaves Salt and pepper to taste Fresh parsley, chopped (for garnish)
Preparation
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. 🫒Season the beef chuck roast with salt and pepper. Add the beef to the pot and sear on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside. 🥩Sauté Vegetables:In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. 🧅🧄🥕🌿Deglaze and Add Liquids:Pour in the beef broth, and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot. 🍲Add crushed tomatoes, tomato paste, oregano, thyme, and bay leaves. Stir to combine. 🍅🌿🍃Cook the Beef:Return the beef to the pot, submerging it in the liquid. Bring the mixture to a simmer. 🥩Cover the pot with a lid and transfer to the preheated oven. Cook for 3-4 hours, or until the beef is tender and easily shreds with a fork. 🔥Finish and Serve:Remove the pot from the oven and discard the bay leaves. Shred the beef with two forks and stir to combine with the sauce. 🥩🍲Garnish with chopped fresh parsley before serving. 🌿Enjoy!
