Before searing, lightly trim some of the larger chunks of fat and silver skin off of the exterior of your chuck roast. You can leave some fat on there as this will add flavor to the sauce and slowly melt away as it cooks.

Preheat a dutch oven or deep pot on medium high heat for about 5 minutes.

Add your tablespoon of olive oil to the pot and heat for an additional minute.

Season both sides of the chuck roast with salt and pepper.

Place chuck roast in the hot pan to get a nice sear. Sear for 4 minutes on each side.

While the chuck roast is searing, chop your celery, carrots, and onions into small pieces. (you can also use a food processor to speed up this step)

Once your chuck roast has a nice brown on both sides, remove from the pan and set aside on a plate.

Turn down the heat on the stove to medium, add your chopped carrots, onions, celery, garlic, and bay leaves to the pan and saute for about 5 minutes.

Once the vegetables have sauteed, add ½ cup of white wine to deglaze the pan. Simmer for 3 minutes, scraping the bottom of the pan to get the brown bits off, this adds great flavor to your sauce!

Add your beef stock and tomato sauce, stir together.

Add your parmigiano cheese rind and chuck roast back into the pot. Cover and simmer on low for 6-7 hours, stirring occasionally.

At the 7 hour mark, shut the sauce off and remove from the heat. Let it come to room temperature for the next hour (while covered!) so the roast reabsorbs some of those juices and it cools down a bit. The roast will be fall apart tender at this point.

Remove the chuck roast from the pot. You can shred the chuck roast with your hands using a pair of food grade gloves or use two forks to shred. Stir the cooked shredded beef back into the sauce.

Serve over cooked pasta of choice. We love rigatoni or ziti for this dish but some of our other favorites are orecchiette, cavatelli, rotelli, and casarecce. We like to toss the cooked pasta with the sauce, top it with an extra scoop of the sauce, fresh basil and parmesan cheese.

Before searing, lightly trim some of the larger chunks of fat and silver skin off of the exterior of your chuck roast. You can leave some fat on there as this will add flavor to the sauce and slowly melt away as it cooks.

Preheat a dutch oven or deep pot on medium high heat for about 5 minutes.

Add your tablespoon of olive oil to the pot and heat for an additional minute.

Season both sides of the chuck roast with salt and pepper.

Place chuck roast in the hot pan to get a nice sear. Sear for 4 minutes on each side.

While the chuck roast is searing, chop your celery, carrots, and onions into small pieces. (you can also use a food processor to speed up this step)

Once your chuck roast has a nice brown on both sides, remove from the pan and place in the crockpot base.

Turn down the heat on the stove to medium, add your chopped carrots, onions, celery, garlic, and bay leaves to the pan and saute for about 5 minutes.

Once the vegetables have sauteed, add ½ cup of white wine to deglaze the pan.

Simmer for 3 minutes, scraping the bottom of the pan to get the brown bits off, this adds great flavor to your sauce!

Transfer the veggie/wine mixture to the crockpot by gently pouring over the side. We usually do this in the sink in case it splashes a little.

Add your beef stock, tomato sauce and parmesan cheese rind to the crockpot base. Stir together.

Turn your crockpot to low for 7 hours. At the 6 hour mark, check your sauce. If your sauce looks a little too thin, you can uncover it the last 30 minutes of cooking to allow some of the liquid to evaporate, this will help naturally thicken the sauce. At the 7 hour mark, shut the crockpot off and let it come to room temperature for the next hour (while covered!) so the roast reabsorbs some of those juices and it cools down a bit, it will be fall apart tender at this point.

Remove the chuck roast from the pot. You can shred the chuck roast with your hands using a pair of food grade gloves or use two forks to shred. Stir the cooked shredded beef back into the sauce.

Serve over cooked pasta of choice. We love rigatoni or ziti for this dish but some of our other favorites are orecchiette, cavatelli, rotelli, and casarecce. We like to toss the cooked pasta with the sauce, top it with an extra scoop of the sauce, fresh basil and parmesan cheese.