1 15 oz can beef broth 3 bay leaves 1 quart stewed tomatoes with juice 1 6 oz can tomato paste
1 teaspoon salt
1 teaspoon pepper
1 teaspoon crushed red pepper flakes
2 teaspoons dried oregano
2 teaspoons dried thyme
1 small chunk Parmesan cheese (shaved)
Preheat oven to 325 degrees
Salt and pepper both sides of the chuck roast
In a large dutch oven over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.
Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone.
Serve on a large platter over pasta with shaved Parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.
GET BLOG UPDATES BY EMAIL
Enter your email and you will automatically get updates when there is a new blog post.