Ingredients:

3-4 lbs beef chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 cup red wine
2 cups beef broth
1 (28 oz) can crushed tomatoes
2 tablespoons tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
2 bay leaves
1 teaspoon crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Directions:

Step 1: Season the Beef
Generously season the beef chuck roast with salt and pepper on all sides.

Step 2: Sear the Beef
Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and sear on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside.

Step 3: Sauté the Vegetables
In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Step 4: Deglaze the Pot
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes.

Step 5: Add the Liquids and Seasonings
Stir in the beef broth, crushed tomatoes, tomato paste, oregano, basil, bay leaves, and crushed red pepper flakes (if using). Return the seared beef to the pot, making sure it is submerged in the liquid.

Step 6: Slow Cook the Beef
Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let it cook for 3-4 hours, or until the beef is tender and easily shredded with a fork. Alternatively, you can cook it in a preheated oven at 325°F (165°C) for the same amount of time.

Step 7: Serve
Remove the bay leaves and discard. Shred the beef with two forks and stir it back into the sauce. Garnish with chopped fresh parsley and serve over pasta, polenta, or mashed potatoes.

Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes | Servings: 6-8