This is what you need:
2 1/2 lbs bone-in chuck steak (I used roast)
1 tsp. course salt
3 to 4 garlic cloves, minced
1 tsp. dried oregano
1tsp. dried thyme
1/4 tsp. crushed red pepper flakes
1 Tbl. tomato paste
1 28-ounce can crushed tomatoes, with juice
Pre-heat oven to 325
Put oil in a large oven proof skillet (I love cast iron) and heat to med. high heat. Cut your meat into pieces.
When the oil is hot, add pieces of chuck and brown on both sides .
I did have to do it in batches.
When browned, take the meat out and place on a plate. Turn off the heat and add garlic, oregano, thyme and tomato paste. Stir well and add the crushed tomatoes.
Put all the meat back into the pan and any juices left in the plate. Cover with tin foil and place in the oven for two hours. After two hours, take off the tin foil and continue to cook for an additional 30 min.
Take all the bones out, then, with two forks shred the meat and remove all fat (I shred on a plate). Put the shredded meat back into the sauce and stir.
Put your meat sauce on top of cooked pasta (I like Penni) and stir together.
While I was shredding the meat, my two youngest chef's made a salad -- yum.
I know it is a process, but, you have to make this. It is soo good.