13-pound boneless chuck roast, trimmed and cut into chunks
½teaspoonfreshly ground black pepperdivided
6large carrotspeeled and chopped
2teaspoonschopped fresh rosemary
1teaspoonchopped fresh thyme
114.5-ounce can diced tomatoes, undrained
16ounceswide noodlessuch as egg noodles or papardelle, cooked according to package directions
Preheat oven to 300 degrees.
Place olive oil in large dutch oven over medium low heat. Add garlic and cook for 5 minutes. Remove garlic with a slotted spoon.
Increase heat to medium high. Place half of beef in pan and sprinkle with ¼ teaspoon salt and ⅙ teaspoon pepper. Brown on all sides, about 4-5 minutes. Remove from pan and repeat with remaining beef, ¼ teaspoon salt and ⅛ teaspoon pepper.
Once all beef is browned, pour wine into pan to deglaze. (Make sure you scrape up all those delicious browned bits!) Return garlic and beef to the pan along with 1 teaspoon salt, ¼ teaspoon pepper, carrots, mushrooms, onion, beef broth, tomato paste, rosemary, thyme, diced tomatoes and bay leaf. Bring to a boil.
Cover pan and place in the oven. Bake for 2 ½ - 3 hours or until meat is fork tender. Remove bay leaf. Serve over noodles.