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🍖 Ingredients:
- 1 (3–4 lb) chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- Fresh parsley, for garnish
👨🍳 Instructions:
- Season & Sear
Season the roast generously with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned. Remove and set aside. - Sauté Veggies
In the same pot, sauté onions and garlic until soft and fragrant. - Build the Sauce
Stir in beef broth, crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes. Bring to a simmer. - Cook Low & Slow
Return the roast to the pot. Add carrots and celery. Cover and simmer on low heat for 3–4 hours, or until the meat is fall-apart tender.
(Alternatively, cook in a 325°F / 165°C oven for 3 hours, or use a slow cooker on low for 8 hours.) - Serve
Slice or shred the roast. Serve with the sauce over mashed potatoes, pasta, or polenta. Garnish with fresh parsley.
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