How to make it

  • 1. Dry the roast thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the roast thoroughly on all sides, reducing the heat if the fat begins to smoke heavily, 8 to 10 minutes. Transfer it to a slow cooker.
  • 2. Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the onions, celery, and carrots; cook, stirring occasionally, until the vegetables are lightly browned, 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the wine, scraping the browned bits off the skillet bottom, and cook until almost dry, 8 to 10 minutes. Add the tomatoes, broths, red pepper flakes, bay leaves, and thyme; bring to a boil. Pour into the slow cooker.
  • 3. Cover and cook, on either low or high, until the meat is tender, 9 to 10 hours on low, or 6 to 7 hours on high. Transfer the beef to a carving board and tent loosely with foil to keep warm. Allow the cooking liquid to settle for about 5 minutes, then use a wide spoon to skim the fat off the surface. Discard the bay leaves. Puree the liquid and vegetables, in batches, in a blender or a food processor fitted with the steel blade until smooth. (Alternatively, use an immersion blender and puree in the slow-cooker insert until smooth.) Stir in the parsley and season to taste with salt and pepper. Slice the roast into 1/2-inch-thick slices, arrange on a warmed serving platter, and pour 1/2 cup of the sauce over the meat. Serve, passing the remaining sauce separately.

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