Ingredients:
– 3 pounds beef chuck roast
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 1 cup beef broth
– 1 cup crushed tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon dried oregano
– 1 bay leaf
Directions:
1. Preheat your oven to 325F 163C.
2. Season the beef chuck roast generously with salt and pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the roast on all sides until browned. Remove the roast from the pot and set aside.
4. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.
5. Add the carrots and celery, cooking for an additional 5 minutes.
6. Stir in the beef broth, crushed tomatoes, and tomato paste. Mix well.
7. Add the thyme, rosemary, oregano, and bay leaf.
8. Return the beef roast to the pot, making sure it is submerged in the liquid.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Cook for 3-4 hours, or until the beef is tender and easily shredded.
Prep Time: 15 minutes Cooking Time: 3-4 hours Total Time: 3 hours 15 minutes – 4 hours 15 minutes
Kcal: 350 kcal Servings: 6 servings