Greek-style balsamic and oregano chuck roast

Cut the chuck roast into large chunks, trimming out big pieces of fat; it can also be baked whole.

Put the beef in the baking pan and season with salt, black pepper, Greek oregano, sweet paprika, bay leaves and cinnamon.

Roughly chop the onion and add to the pan.

In a small bowl mix tomato paste, balsamic vinegar, garlic and beef broth; pour over the beef, with more broth to come half to three quarters up the meat. No oil.

Cover with parchment paper, then aluminum foil.

Bake at 350F about 4 hours until tender and falling apart.

Cool completely and store in its juices in airtight containers or freezer bags; refrigerate for the week or freeze up to three months, thawing overnight in the fridge.