Preparation Steps

• Preheat your oven to 325°F (160°C).
• Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
• Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until well-browned.
• Remove the roast from the pot and set aside. Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Pour in the crushed tomatoes and beef broth. Stir in the grated Parmesan cheese, dried oregano, and dried basil.
• Return the seared roast to the pot, ensuring it's partially submerged in the liquid.
• Cover the Dutch oven tightly and transfer it to the preheated oven. Cook for 3 to 3.5 hours, or until the roast is tender and easily shreds with a fork.
• Once cooked, remove the roast from the pot and let it rest for 10-15 minutes before shredding or slicing.
• Skim off any excess fat from the sauce if desired. Serve the shredded or sliced pot roast with the tomato-Parmesan sauce.