Ingredients
- 2 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper.
- Sear the beef until browned on all sides, then remove from the pot.
- Add onions, carrots, celery, and garlic to the pot; sauté until softened (about 5 minutes).
- Return the beef to the pot; add beef broth, crushed tomatoes, rosemary, and thyme. Bring to a boil.
- Reduce heat to low, cover, and let simmer for 3-4 hours until beef is fork-tender.
- Shred the beef in the pot using two forks; mix with sauce and garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg