In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. π«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. π₯©SautΓ© Vegetables:In the same pot, add the chopped onion, garlic, carrots, and celery. SautΓ© for about 5 minutes, until the vegetables are softened. π§ π§π₯πΏDeglaze 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. π²Add crushed tomatoes, tomato paste, oregano, thyme, and bay leaves. Stir to combine. π πΏπCook the Beef:Return the beef to the pot, submerging it in the liquid. Bring the mixture to a simmer. π₯©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. π₯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. π₯©π²Garnish with chopped fresh parsley before serving. πΏEnjoy!
Enjoy!
