- 1 1/2 - 2 1/2 lb Beef roast
- 1/2 cup Beef stock
- 2 quarts Tomato sauce
- 1 large Onion
- 1 large Carrot
- Celeriac or celery, about the same volume as the carrot
- 1-2 cloves Garlic, finely chopped
- Salt to taste
- Pepper to taste
- 2-3 Bay leaves
- 1/2 tsp Cider vinegar, more to taste
- If you are using an oven, preheat it to 250F.
- Cut the vegetables in to large chunks.
- Sear the roast in a large skillet over medium-high heat.
- Place the roast in an oven-safe pot with a cover, or place in a slow cooker.
- Toss the onion, garlic and celery in the hot frying pan that you seared the beef in. Stir it often or it will burn. Cook for 2 minutes.
- Add the garlic and cook for only 10 seconds.
- Add the stock and stir. This will deglaze the pan.
- Add the vegetables and all remaining ingredients (other than the vinegar) to the dish with the beef in it.
- Cook until the beef falls apart:
- If using the oven, this takes 6-10 hours.
- The slow cooker will cook it in 8-10 hours on low.
- Once falling apart, remove the roast from the pot and allow it to cool.
- Remove and discard the bay leaves.
- Cool the liquid, then blend it until it reaches the consistency you like.
- Pull the beef by separating it with two forks. Then add as much sauce as you’d like.
- Finish by seasoning with salt, pepper and 1/5 tsp of cider vinegar. If it’s not savory enough, add another half tsp of cider vinegar and taste. Repeat until satisfied.
- Serve warm.
Recipe adapted from WellPreserved.ca