Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Remove beef chuckroll from packaging, leaving any purged liquid behind.
Place beef into a large perforated lexan, perforated hotel pan -or- wire rack lined sheet tray to drain.
Once drained, dry beef gently with paper towel to remove excess moisture, then transfer to a cutting board.
Using a boning knife, remove any exposed silver skin while retaining the natural fat around the muscle. Cut the chuck roll, against the grain, into 3-1/2" x 8" 'steaks'. Trim excess fat cap so that it is no thicker than 1/4".
Heat Blended Oil in a large rondeau over high heat.
Season both sides of the beef chuck roll with salt and pepper.
In batches, sear on all sides until dark golden brown. Transfer to a full size 6" hotel pan.
Add onion, carrot and celery to the pan.
Cook, while stirring constantly, until onion begins to color, about 2-3 minutes.
Deglaze the pan with white wine. Reduce by half.
Stir in Tomato Sauce. Bring up to a simmer
Carefully pour liquid over the beef. Add the thyme & rosemary
Cover the hotel pan with plastic wrap, then aluminum foil.
Braise in a preheated 325°F oven until fork tender, about 2-1/2 to 3 hours.
Remove from the oven. Cool Completely.
Label, date, store refrigerated.
Remove excess fat, thyme and rosemary from the braising liquid.
Using gloved hands, break up the meat into 1/2" pieces. Transfer to clean food storage containers.
Cover, label, date and store refrigerated.
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