INGREDIENTS
2 tbsps
olive oil
2 lbs
chuck roast
1 serving
kosher salt
1 serving
pepper
1 medium
onion
5 cloves
garlic
1/2 tsp
fennel seeds
1/4 tsp
pepper flakes
2 tbsps
tomato paste
1/4 c
red wine
28 ozs
canned tomatoes
1/4 c
water
3 sprigs
thyme
1
bay leaf
2 tsps
balsamic vinegar
1 serving
parmesan
1 serving
freshly parsley