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Ingredients
| 1 | 3 lb beef roast | |
| 6 | tablespoons | olive oil, or lard,, or lard |
| 2 | medium | onions halved and sliced into half moons |
| 1 | head | 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,, or to taste |
| 1⁄3 | cup | grated parmesan cheese |
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