Directions:
1. Preheat your oven to 325°F (163°C).
2. Season the beef chuck roast generously with salt and pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the roast on all sides until browned. Remove the roast from the pot and set aside.
4. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.
5. Add the carrots and celery, cooking for an additional 5 minutes.
6. Stir in the beef broth, crushed tomatoes, and tomato paste. Mix well.
7. Add the thyme, rosemary, oregano, and bay leaf.
8. Return the beef roast to the pot, making sure it is submerged in the liquid.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Cook for 3-4 hours, or until the beef is tender and easily shredded.
Prep Time: 15 minutes | Cooking Time: 3-4 hours | Total Time: 3 hours 15 minutes – 4 hours 15 minutes
Kcal: 350 kcal | Servings: 6 servings
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