Directions:
In a large pot, heat the olive oil over medium-high heat. Season the beef with salt and pepper and sear in the pot until browned on all sides.
Remove the beef and add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
Return the beef to the pot and add the beef broth, crushed tomatoes, rosemary, and thyme.
Bring to a boil, then reduce the heat to low and cover. Simmer for 3-4 hours, or until the beef is tender and falls apart easily.
Shred the beef in the pot and mix with the sauce.
Garnish with chopped parsley before serving.
Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 430 kcal | Servings: 6 servings
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