1. Preheat the Oven:
– Preheat your oven to 300°F (150°C).
2. Sear the Beef:
– In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
– Season the beef chuck roast generously with salt and pepper.
– Add the beef to the pot and sear on all sides until browned, about 4-5 minutes per side.
– Remove the beef from the pot and set aside.
3. Sauté the Vegetables:
– In the same pot, add the chopped onion, garlic, carrots, and celery.
– Sauté for about 5 minutes, until the vegetables are softened.
4. Deglaze the Pot:
– Pour in the beef broth, and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
5. Add the Tomatoes and Herbs:
– Add the crushed tomatoes, tomato paste, oregano, thyme, and bay leaves.
– Stir to combine.
