Chuck Roast Pasta

Before searing, lightly trim the large pieces of fat and silver skin from the outside of the chuck roast. You can leave some fat as it will add flavor to your sauce and slowly melt during cooking.

Preheat a cast iron pot or deep pan over medium-high heat for about 5 minutes.

Add a tablespoon of olive oil to the pot and heat for another minute.

Season both sides of the chuck roast with salt and black pepper.

Place the chuck roast in the hot pan and get a nice sear. Sear for 4 minutes on each side.

While the chuck roast is searing, chop your celery, carrots, and onions into small pieces. (You can also use a food processor to speed up this step.)

Once the chuck roast has a nice brown color on both sides, remove it from the pan and set aside on a plate.

Reduce the heat to medium, add the chopped carrots, onions, celery, garlic, and bay leaves to the pan, and sauté for about 5 minutes.

After the vegetables are sautéed, add ½ cup of white wine to deglaze the pan. Scrape the brown bits from the bottom of the pan, as this will add great flavor to your sauce!

Add your broth and tomato sauce, stir.

Add your parmesan cheese rind and chuck roast back to the pot. Cover and cook on low heat for 6-7 hours, stirring occasionally.

After 7 hours, turn off the heat and remove from the stove. Allow to come to room temperature for an hour (keep covered!) so the roast absorbs more juices and cools slightly. At this point, the roast will be tender enough to shred.

Remove the chuck roast from the pot. Using your hands, food-safe gloves, or two forks, shred the roast. Mix the shredded cooked meat back into the sauce.