Heat oil in a Dutch oven. Add chuck roast, sear on all sides, remove, set aside. To the pot, add onions, celery, carrots and slivered garlic. Cook until soft, about 10 minutes, remove, set aside. Place a rack in the bottom of the pot. Place the roast on the rack, add beef broth. Bring to a boil, reduce heat to simmer for 1 hour. Preheat oven to 350 degrees. Remove roast and cut into 1/2" slices. Return meat back to pot without rack. Crush the tomatoes and add to pot. Add tomato paste, chopped garlic, pepper, salt, thyme, bay leaf, red wine and cooked vegetables. Bake, covered for 1 1/2 hours, or until the meat is falling apart. Remove meat from pot and shred. Discard bay leaf. Return meat to pot. Add parsley, heat through. Cook pappardelle according to package instructions. Serve the meat and sauce over the pappardelle.
3 tbsp olive oil
2 lbs chuck roast
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
4 garlic cloves, sliced
1 cup beef broth
1 (28oz.) can San Marzano tomatoes, drained
3 tbsp tomato paste
1 tsp chopped garlic
1 tsp black pepper
1/2 tsp kosher salt
1/2 tsp dried thyme
1 bay leaf
1/2 cup red wine
1/4 cup chopped parsley
1 lb pappardelle
