• 2.5 Pound Chuck Roast
• Salt and Pepper
• 2 tbsp Olive Oil
• 1 Yellow Onion, Diced
• 6-8 Garlic Cloves, Minced
• 2 Tbsp Tomato Paste
• 2 Tbsp Balsamic Vinegar
• 2 Cups Beef Broth
• 1 28oz can Crushed Tomatoes
• 1 14oz can Diced Tomatoes
• Rind of Parmesean
• 2 Sprigs Fresh Thyme, stem removed
• 3-4 Sprigs Fresh Basil Left Whole
• 1 Pound Thick Pasta like Fettuccine
• Extra Parm

Method-

In a large pot, heat he olive oil. Cut the beef into chunks and season well with salt and pepper. Sear meat on all sides and remove. Add in the onions and sautee for 1-2 minutes then add in the garlic and sautee for another 2-3 minutes, stirring up any meat on the bottom. Add in tomato paste and balsamic. Simmer for 5 minutes then add beef broth and the rest of the ingredients. Add the beef back in and either transfer to a crock pot on low for 8 hours or simmer for 3-4 hours until meat is galling apart. Shred all meat and remove the basil and the cheese rind.

Cook pasta and drain. Serve with the meat sauce and enjoy!