Season and sear the beef

• Cut the chuck roast into large, even chunks and season thoroughly with salt and pepper.
• Heat the vegetable oil in a large Dutch oven over medium-high heat.
• Sear the beef on all sides, then remove from the pot and set aside.

Cook the vegetables

• Add the carrot, celery, onion and garlic to the same pot and cook for 2-3 minutes, stirring.
• Add the tomato paste and cook with the vegetables for another 2-3 minutes.

Build the braise

• Pour in the beef broth, crushed tomatoes and water.
• Add the thyme, rosemary and bay leaves and bring to a simmer.
• Return the seared beef to the pot.

Braise the beef

• Simmer on low heat until the meat is tender.

Shred the beef

• Remove the pot from the heat and let it cool slightly.
• Take the beef out while still warm and shred the meat.
• Return the shredded beef to the sauce.

Finish with pasta and herbs

• Add the cooked rigatoni to the pot and stir until fully combined.
• Stir in the parmesan, parsley and basil.
• Serve immediately.