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!
Enjoy!
