• 3 lb chuck roast patted dry and cut into fist-sized pieces (1.4kg) • 1 teaspoon table salt • 1 teaspoon ground black pepper • 2 Tablespoons extra virgin olive oil • 1 Tablespoon butter salted or unsalted • 2 carrots chopped (about 1 heaping cup/154g) • 2 celery stalks chopped (about 1 cup/112g) • 1 medium yellow onion diced (about 1 ½ cup/185g) • 1 ½ Tablespoons minced garlic about 5-6 cloves • 3 Tablespoons tomato paste • ⅓ cup red wine vinegar may substitute a dry red wine (78ml)

• 2 cups beef broth may substitute chicken broth or chicken stock • ¼ cup water (60ml) • 28 oz crushed tomatoes (794g) • ¼ teaspoon crushed red pepper optional • 2-3 fresh thyme springs or 1 teaspoon dried thyme • 2 dried bay leaves For Serving • 12 oz-1 lb Pappardelle or preferred pasta for serving (375-500g) • Parmesan cheese for serving

 Season beef on all sides with salt and pepper. Heat oil in a large enameled Dutch oven over medium/high heat. Once oil is shimmering, add beef and sear on all sides until deep brown in color

Set beef aside. Reduce heat to medium. Add butter to the pot and, once melted, add carrot, celery, and onion and cook, stirring occasionally, until softened (about 3-5 minutes).

Add garlic and cook, stirring frequently, until fragrant (about 30 seconds). Then, add tomato paste and stir until well-incorporated with veggies.

Deglaze the pan by slowly pouring in red wine vinegar and scraping the bottom of the pan to loosen any brown bits. Cook until the vinegar is reduced by about 50%. 

Add beef broth, water, crushed tomatoes, and crushed red pepper (if using). Bring to a simmer, stirring occasionally. Then, return beef to the pot.

Add bay leaves and thyme, cover with lid, and transfer a 350 degree preheated oven. 

Cook for 3 hours or until beef is extremely tender and may be easily shredded with a fork (but don’t shred it yet).

Remove beef from the pot. Use a potato masher to break up the vegetables in the pot (for a smoother sauce, use an immersion blender, but I like mine a bit heartier).

Shred the beef and return to the pot. Taste-test and add additional salt/pepper as needed.

Serve over pappardelle.  Top with freshly grated parmesan cheese and enjoy!