1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Preparation:
Preheat the Oven: Preheat your oven to 325°F (163°C).
Sear the Beef: 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:
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