[ingredients title=”Ingredients”]

• 2 tbsp. extra-virgin olive oil, divided
• 2 lb. chuck roast, or stew meat, cut into 2-inch cubes
• Lots of Kosher salt and freshly ground black pepper
• One medium yellow onion, chopped (if I don’t have an onion on hand I’ll use carrots)
• Five cloves garlic, thinly sliced
• 1/4 tsp. red pepper flakes
• 2 tbsp. tomato paste
• 1/4 c. red wine
• 2 tsp. balsamic vinegar
• 28 oz can whole peeled tomatoes
• 1/4 c. water
• 1 tsp thyme
• One bay leaf
• Parmesan and parsley, for garnish

[/ingredients]

[directions title=”Directions”]

1. Season chuck roast or stew meat (whatever you got) with salt and pepper, let sit for like 10 minutes
2. In a large pot over medium heat, heat one tablespoon oil, and sear meat until browned on all sides, 8-ish minutes. Once done, take out and set aside in a large bowl.
3. Heat remaining oil, add onion and cook until soft, for like 5 minutes. Add garlic and red pepper flakes and cook until fragrant, 45-60 seconds, don’t let the garlic burn.
4. Add tomato paste and stir to combine, about 1 to 2 minutes more. Deglaze the pot with wine and balsamic vinegar, scraping any brown bits off the bottom of your pot with a wooden spoon.
5. Add whole peeled tomatoes, water, thyme, bay leaf, and seared pot roast—season with more salt and pepper.
6. Stir to combine and reduce heat to low.
7. Cover and simmer, occasionally stirring, until meat easily shreds, 2 to 2 1/2 hours.
8. I use a potato masher to work the sauce to a creamy and saucy texture and shred the meat and tomatoes.
9. Let simmer uncovered for another 10-minutes to thicken
10. Serve over your favorite pasta (I like Bucatini)
11. Top with parmesan and parsley before serving.
12. Accept your compliments and praise like the culinary goddess you are.

[/directions]