Instructions

1. 1

   Pat chuck roast dry with paper towels and season generously all over with salt and pepper.

2. 2

   Chop onion, carrots, celery, and mince garlic.

3. 3

   Heat olive oil in Dutch oven over medium-high heat. Sear beef until deeply browned on all sides, 3-5 minutes per side. Remove and set aside.

4. 4

   Reduce heat to medium. Add onion, carrots, and celery to pot. Cook until softened, 8-10 minutes.

5. 5

   Stir in garlic and tomato paste. Cook 1-2 minutes until fragrant.

6. 6

   Pour in red wine, scraping up browned bits. Simmer until reduced by half, 5-7 minutes.

7. 7

   Stir in crushed tomatoes, beef broth, bay leaves, oregano, and thyme. Bring to simmer.

8. 8

   Return beef to pot, nestling into sauce. Cover tightly with lid.

9. 9

   Braise in preheated 325°F oven or on stovetop over low heat for 3-4 hours until beef is fork-tender.

10. 10

    Remove from heat and let rest 15-20 minutes with lid on. Remove bay leaves.

11. 11

    Shred beef with two forks or slice against grain. Return to sauce.

12. 12

    Adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.