Ingredients :😋
2 pound beef chuck roast
Salt and pepper to taste
2 tablespoons of the olive oil
1 large onion, cut into cubes
3 minced garlic cloves
2 sliced carrots
2 stalks of celery sliced
2 cups of beef broth
1 (14.5 oz) can of crushed tomatoes
1 teaspoon of dried oregano
1 teaspoon of dried basil
1/2 teaspoon red pepper flakes
2 feuilles de laurier
Minced fresh parsley (for garnish)
Itinéraires :😋
Preheat the oven to 325°F (165°C).
Season beef chuck roast with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat. Take the beef out on all sides until it’s brown, about 4-5 minutes per side. Remove and put away
In the same pot, add the onion, garlic, carrots and celery. Cook until vegetables are tender, about 5-7 minutes.
Add the beef broth, crushed tomatoes, oregano, basil, red pepper flakes and bay leaves. Stir to combine .
Return the beef in the crock pot, licking it in the sauce. Bring yourself to slow down .
Cover pot and transfer to preheated oven. Marinate for 2.5 to 3 hours, or until beef is fork tender.
Remove the bay leaves and throw them away. Shredded beef with two forks.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cook Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal : 350 kcal | Portions : 6 portions😋😋
