All Day Beef Roast Tomato Sauce

Source

Ingredients

Display units in Metric

1	3 lb	beef roast
6	tablespoons	olive oil or lard
2	medium	onions halved and sliced into half moons
1	head	of garlic cloves smashed and peeled
1	28 oz can	crushed tomatoes
1	28 oz can	diced tomatoes with juice
1	16 oz can	tomato sauce
2		bay leaves
1		tablespoon salt plus more as needed
2	teaspoons	red wine vinegar
1	tablespoon	dried oregano
2	teaspoons	dried parsley
1	teaspoon	red pepper flakes
2	tablespoons	garlic powder
1	teaspoon	black pepper or to taste
¹⁄₃	cup	grated parmesan cheese

In a large pot heat fat over high heat. Once pot is very hot place roast in. Allow to brown for around 4-5 minutes until deeply caramelized. Rotate and continue to brown all sides. Remove roast and set aside.

Add onions and saute for a few minutes until they begin to soften. Meanwhile, cut large roast into 4 or 5 smaller chunks.

Add all other ingredients to the onions, ending with the pieces of roast.The meat should be nearly submerged in the sauce. If there is not enough liquid, which may happen simply because of the shape of your pot, add enough water so that the pieces of roast are nearly covered.

Bring to a simmer and then turn heat to low. Cover and cook all day, 6-8 hours, over low heat, stirring occasionally. One hour before you plan to serve it remove lid and remove pieces of roast. Pull meat apart using two forks until it is shredded finely. Return shredded meat to sauce, add Parmesan, taste, and adjust seasoning as necessary.

Serve over your favorite pasta, vegetables, or in a lasagna or other casserole.

In a large pot heat fat over high heat. Once pot is very hot place roast in. Allow to brown for around 4-5 minutes until deeply caramelized. Rotate and continue to brown all sides. Remove roast and set aside.
Add onions and saute for a few minutes until they begin to soften. Meanwhile, cut large roast into 4 or 5 smaller chunks.
Add all other ingredients to the onions, ending with the pieces of roast.The meat should be nearly submerged in the sauce. If there is not enough liquid, which may happen simply because of the shape of your pot, add enough water so that the pieces of roast are nearly covered.
Bring to a simmer and then turn heat to low. Cover and cook all day, 6-8 hours, over low heat, stirring occasionally. One hour before you plan to serve it remove lid and remove pieces of roast. Pull meat apart using two forks until it is shredded finely. Return shredded meat to sauce, add Parmesan, taste, and adjust seasoning as necessary.
Serve over your favorite pasta, vegetables, or in a lasagna or other casserole.

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