Ingredients:
- 3 lbs Beef Chuck Roast
- 2 tbsp Extra Virgin Olive Oil
- 1 large Yellow Onion, finely diced
- 2 medium Carrots, finely minced
- 2 stalks Celery, finely minced
- 4 cloves Garlic, smashed and minced
- 1/2 cup Tomato Paste
- 1 cup Dry Red Wine
- 1 can (28 oz) Crushed Tomatoes
- 1 cup Beef Bone Broth
- 2 tbsp Worcestershire Sauce
- 2 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 2 Dried Bay Leaves
- 1 tsp Kosher Salt
- 1/2 tsp Freshly Cracked Black Pepper
Instructions:
- Dry the 3 lbs Beef Chuck Roast with paper towels. Season heavily with Kosher Salt and Black Pepper.
- Heat the 2 tbsp Extra Virgin Olive Oil in a skillet over medium high heat. Sear the beef until a dark, crusty mahogany shell forms on all sides (about 5 mins per side), then remove the beef and set aside.
- In the same pan, add the Yellow Onion, Carrots, and Celery. Cook until the onions are translucent and slightly golden.
- Add the Garlic and cook for 1 minute more until the aroma fills the kitchen.
- Push the vegetables to the side and add the 1/2 cup Tomato Paste to the center of the pan. Fry it for 3 mins, stirring constantly, until it turns a deep brick red and starts to stick.
- Pour in the 1 cup Dry Red Wine. Use a wooden spoon to scrape the bottom of the pan until all the brown bits have dissolved into the liquid, then Transfer the vegetable and wine mixture to your slow cooker.
- Add the 28 oz Crushed Tomatoes, 1 cup Beef Bone Broth, and 2 tbsp Worcestershire Sauce. Submerge the seared beef into the liquid.
- Tuck the 2 sprigs Rosemary, 4 sprigs Thyme, and 2 Dried Bay Leaves into the liquid. Ensure the beef is mostly covered.
- Cover and cook on Low for 8 hours. You'll know it's done when the meat offers zero resistance to a fork.
- Remove the beef to a bowl. Discard the herb stems and bay leaves. Shred the meat using two forks, then stir it back into the sauce.
- Taste the sauce. Add more salt or pepper if needed. Let it sit for 10 mins until the sauce thickens and clings to the meat.