ingredients
- 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
- 3/4 cup this little goat went to hong kong
preparation
- 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.
