yield: 4-6 servings
time: 3 hours
active time: 25 minutes
2 - 2 1/2 lb. beef chuck roast, trimmed
kosher salt and freshly-ground black pepper
coking oil, such as canola or vegetable oil
3-4 large garlic cloves, smashed
1 sweet onion, diced
2 large carrots, diced (about 1 cup diced carrots)
3-4 stalks celery, diced (about 1 cup diced celery)
5 oz. assorted mushrooms, sliced
1 (28-ounce) can crushed tomatoes
2 tbsp tomato paste
Season the beef on all sides with salt and pepper
Heat about 1 Tablespoon of cooking oil over high heat in a large dutch oven or heavy-bottomed pot. Once the oil is shimmering, add in the beef (you should hear it sizzle). Sear until deep golden brown on all sides, about 2-3 minutes per side. Transfer the beef to a clean plate. Do not wipe out the pot.
Add another drizzle of cooking oil to the pot and decrease the temperature to medium. Add in the onion and sauté until just tender, about 3-4 minutes. Stir in the carrots, celery and garlic and continue sautéing, stirring frequently, until tender, about 5 minutes more. Add in the mushrooms and continue cooking until the mushrooms release their juices and begin to brown, about 3-4 minutes more.
Stir in the tomato paste and let cook for 1 minutes more.
Add in the crushed tomatoes, Hong Kong sauce and 1 ½ cups water. Return the beef to the pot and bring the liquid to a simmer over medium/medium-high heat. Decrease the temperature to low, cover, and continue cooking until the meat is very tender and shreds easily with a fork, about 2 ½ hours.
Or, transfer the covered pot to a 275 - 300 degree oven and let cook until very tender, about 2 ½ hours.
Remove the meat, discard any excess fat and shred using 2 large forks. Return the meat to the pot and continue simmering, uncovered, allowing the flavors to meld and sauce to thicken, about 5 minutes more.
Season to taste with salt, pepper and more Hong Kong sauce, as desired. Serve warm, over cooked pasta.