Directions:
Preheat the oven to 325°F (165°C).
Season the beef chuck roast with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
Add the beef broth, crushed tomatoes, oregano, basil, red pepper flakes, and bay leaves. Stir to combine.
Return the beef to the pot, nestling it into the sauce. Bring to a simmer.
Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
Remove the bay leaves and discard. Shred the beef into large chunks with two forks.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 350 kcal | Servings: 6 servings
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