Ingredients:
2 lbs beef chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
2 cups beef broth
1 can (14.5 oz) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
2 bay leaves
Fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 325°F (165°C).
Season the beef chuck roast with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
Add the beef broth, crushed tomatoes, oregano, basil, red pepper flakes, and bay leaves. Stir to combine.
Return the beef to the pot, nestling it into the sauce. Bring to a simmer.
Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
Remove the bay leaves and discard. Shred the beef into large chunks with two forks.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 350 kcal | Servings: 6 servings
