Pot Roast Pappardelle

Ingredients

1 (2 1/2 to 3 pound) boneless chuck roast, tied
Kosher salt and pepper
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery ribs, finely chopped
2 garlic cloves, lightly crushed
1 1/2 teaspoons finely chopped, fresh thyme
1 cup stock
1 cup simple tomato sauce
1 cup water
12 ounces pappardelle
Freshly grated Parmigiano-Reggiano cheese, for serving


Preparation

Heat oven to 325 degrees.

Season the roast on all sides with salt and pepper.

Heat oil in Dutch oven over medium-high heat. Once the oil is hot, place the roast in the pan, and turn it every 3 to 4 minutes to brown it on all sides. Transfer the roast to a plate.

Reduce heat to medium, and add onions, carrots, celery, and garlic to the pot. Cook, stirring frequently, for about 10 minutes, or until vegetables are softened and onion is golden.

Stir in the thyme and the stock, tomato sauce, and water.

Return the meat to the pot, along with any juices that accumulated on the plate.

Bring liquid to a simmer, cover, and place the pot in the oven. Braise the meat, turning it every 45 minutes or so, for about 2 1/2 hours or until meat is fork-tender and sauce has thickened. (At this point, I turned the oven off and left the roast in there until we were ready to eat, about an hour later, to keep it warm.)

Remove the roast from the pot, and slice and shred it.

Bring a large pot of salted water to a boil, and cook pappardelle according to package directions. After draining pasta, return it to the pot, and stir a little of the sauce into it.

Transfer the shredded meat to the Dutch oven, and stir it into the sauce.

Place some pappardelle on each plate, and spoon the meat and sauce over the pasta. Sprinkle with Parmigiano-Reggiano cheese, and serve.