Ingredients
Scale
- 2.5 – 3 lbs boneless beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 large carrots
- 2 celery stalks
- 4–6 cloves garlic
- 1/4 cup tomato paste
- 1 cup dry red apple vinegar
- 1 can crushed San Marzano tomatoes (28-ounce)
- 1 can diced tomatoes (14.5-ounce)
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Pat the beef cubes dry and season with salt and pepper.
- Sear the beef in olive oil until browned; remove from skillet.
- Sauté onion, carrots, and celery until softened; add garlic and cook briefly.
- Stir in tomato paste and deglaze the skillet with apple vinegar.
- Transfer the mixture to a slow cooker and layer the beef on top.
- Add crushed tomatoes, diced tomatoes, broth, and herbs; stir gently.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until tender.
- Shred the beef in the sauce before serving over pasta.
- Prep Time: 30 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg