Ingredients

3-4 pounds chuck roast
1 tablespoon olive oil
2 cups diced onion about 1 large onion
1 ½ cups diced carrots about 2 large carrots
1 cup diced celery about 3 large ribs
2 tablespoons minced garlic 6-8 large cloves
1 cup dry red wine such as Merlot or Cabernet Sauvignon
1 ½ cups beef broth
2 tablespoons tomato paste
2 cups crushed tomatoes about 1 14-ounce can
2 bay leaves
5 sprigs fresh thyme or 1 teaspoon dried thyme
1 sprig fresh rosemary or ½ teaspoon dried rosemary
salt to taste
ground black pepper to taste

Directions

Preheat the oven to 350 degrees Fahrenheit. Cut 3-4 pounds chuck roast into a few smaller pieces, pat dry with paper towels, and season all sides of the beef with salt and ground black pepper.

Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef to the pot and sear on all sides for 3-4 minutes per side until a deep crust has formed. Remove to a plate and set aside.

Lower the heat to medium and add 1 tablespoon olive oil, 2 cups diced onion, 1 ½ cups diced carrots, and 1 cup diced celery to the pot. Cook for 3 minutes before adding 2 tablespoons minced garlic and cook for another minute.

Add 1 cup dry red wine and use a wooden spoon to scrape any browned bits up from the bottom of the pan.

Stir in 1 ½ cups beef broth, then add 2 tablespoons tomato paste, 2 cups crushed tomatoes, 2 bay leaves, 5 sprigs fresh thyme ,1 sprig fresh rosemary, and salt and ground black pepper to taste.

Add the beef back to the pot, then place the lid on and transfer it to the oven. Bake for 3 ½-5 hours, until the beef is easily shredded with two forks. Discard the bay leaves and herb stems before serving.