Season the beef generously with salt and pepper.
3 pounds beef chuck roast, Salt and pepper
Heat 2 tablespoons of olive oil in a Dutch oven set over medium-high heat.
3 tablespoons olive oil
Sear the beef for a few minutes on each side to create a brown crust on the outside of each piece. Set aside on a plate.
Pour the remaining 1 tablespoon of oil in the same pot.
Add in the onion, celery, and carrots. Sprinkle with salt and cook until softened, about 5-6 minutes.
1 onion, 2 ribs celery, 2 carrots
Add in the garlic, thyme, rosemary, and bay leaves and cook for another minute.
4 cloves garlic, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 2 bay leaves
Pour in the red wine. Use a wooden spoon to scrape up the brown bits from the bottom of the pan.
1 cup red wine
Add in the beef broth and crushed tomatoes.
1 cup low sodium beef broth, 28 ounces crushed tomatoes
Bring everything to a boil. Then, reduce to a simmer.
Cover the pot, and cook for 2½-4 hours, until the beef can be easily shredded with a fork.
Remove the bay leaves and beef from the pot.
Shred the beef. Then, return it to the pot and stir it into the sauce and pan juices.
Let the beef simmer for about 20 minutes to let the flavors deepen.
Serve the beef ragu over cooked pappardelle pasta.
1 pound cooked pappardelle pasta
Finish with a sprinkle of chopped parsley and Parmesan cheese, if desired.
Fresh chopped parsley, Grated Parmesan cheese