Directions
- Preheat Oven: Preheat your oven to 325°F (165°C).
- Season the Roast: Generously season the beef chuck roast with salt and pepper on all sides.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides, about 4–5 minutes per side, until browned. Remove the beef and set aside.
- Cook the Vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add the Sauce Ingredients: Stir in beef broth, crushed tomatoes, oregano, basil, red pepper flakes, and bay leaves. Mix well to combine.
- Return the Beef: Place the beef back into the pot, nestling it into the sauce and vegetables.
- Braise in the Oven: Cover the pot and transfer to the preheated oven. Cook for 2½ to 3 hours, or until the beef is fork-tender.
- Finish and Serve: Remove the bay leaves and discard. Shred the beef using two forks, mixing it with the sauce. Garnish with minced fresh parsley before serving.
Recipe Details
- Prep time: 15 minutes
- Cook time: 3 hours
- Total time: 3 hours 15 minutes
- Servings: 6
- Difficulty: Medium
Variations & Tips
- Add Veggies: Include potatoes or parsnips for a heartier dish.
- Spice Variation: Increase red pepper flakes for a slightly spicier sauce.
- Slow Cooker Option: After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–7 hours.
- Make Ahead: Prepare the sauce and sear the beef the day before, refrigerate, then braise in the oven the next day.
Serving Suggestions
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