Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, chopped
  • 6 cloves garlic, minced
  • 2 tbsp salted butter
  • 3 cups low-sodium beef broth
  • 1 tbsp balsamic vinegar
  • 14 oz crushed Italian plum tomatoes
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp red pepper flakes

Instructions:

  1. Pat the beef dry with paper towels and season with 1 tsp kosher salt and 1 tsp cracked black pepper, then dust lightly with 2 tbsp all-purpose flour.
  2. Heat 2 tbsp olive oil in a 6-quart Dutch oven over medium-high heat. Sear the beef until a chestnut brown crust forms on all sides, approximately 5-7 minutes per side. Remove the beef and set aside on a plate.
  3. Lower heat to medium and add 2 tbsp salted butter. Sauté the diced yellow onion, sliced carrots, and chopped celery until softened and fragrant. Stir in 6 cloves minced garlic and cook for 1 minute.
  4. Stir in 2 tbsp tomato paste and cook for 2 minutes until it turns a deep brick red.
  5. Pour in 3 cups low-sodium beef broth and 1 tbsp balsamic vinegar, scraping the bottom of the pot to release the browned bits.
  6. Stir in 14 oz crushed Italian plum tomatoes, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp red pepper flakes, and 2 bay leaves.
  7. Return the seared beef and any accumulated juices to the pot. Bring to a simmer, then cover with a tight-fitting lid.
  8. Reduce heat to low and simmer gently for 3 to 4 hours, or until the beef is fork-tender, about 195°F (90°C) in the centre.
  9. Remove the beef to a carving board and let it rest for 3 minutes. Discard the bay leaves.
  10. If the sauce is too thin, simmer it uncovered for 10 minutes to reduce. Shred the beef with two forks or slice against the grain.