May 23, 2023
Try this recipe on a slow day!
Just simmer all day until the meat is falling apart. Serve over pappardelle for a seriously delicious meal!!
- • 2 tablespoons avocado or coconut oil
- • 2 1/2 to 3 pound chuck roast
- • 4 cloves of crushed garlic
- • One medium onion, diced
- • 14 ounces of beef or bone broth
- • 2 tablespoons tomato paste
- • Half cup red wine
- • One/28 ounce can crushed tomatoes
- • 14 ounce canned diced tomatoes
- • A few sprigs of fresh thyme
- • parmesan cheese, optional, for topping
- • 1/4 - one half teaspoon red pepper flakes
- • Spaghetti or pappardelle noodles cooked according to manufacturer’s instructions.
- Salt and pepper your chuck roast liberally.
- Heat oil in large Dutch oven over medium heat.
- Add beef to the pot and allow to sear on each side for about 4 to 6 minutes or until browned.
- Add diced onion and sauté until translucent.
- Add the garlic and cook for about another minute. Add tomato paste and stir again.
- Remove the meat. Deglaze a pan with wine. Add crushed tomatoes, diced tomatoes, fresh thyme, and red pepper flakes.
- Add chuck roast back into Dutch oven and then add your beef or bone broth.
- Allow this sauce to simmer on the lowest setting for 3 to 6 hours or until the beef is falling apart. I cut my meat up into four pieces about midway through to get the process going a little faster.
- Shred the beef and allow to simmer a few more minutes when done. Season with salt and pepper to taste. Remove any excess fat.
- Serve over pasta of choice. Parmesan cheese, and parsley is optional!
Recipe and words by @lemongrovelane
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