Italian pot roast, known as 'Stracotto di Manzo', is a comforting dish that brings the rich flavors of Italy to your dinner table. This dish is perfect for those who enjoy a tender, saucy, and shredded texture in their meat. The origins of this dish can be traced back to the rustic kitchens of Italy, where slow-cooking techniques were used to transform tough cuts of meat into melt-in-your-mouth delicacies. It's a wonderful way to explore Italian cuisine and impress your family or guests with a hearty meal.

Italian pot roast pairs beautifully with creamy polenta or a side of garlic mashed potatoes to soak up the delicious sauce. A simple arugula salad with a lemon vinaigrette can add a refreshing contrast to the rich flavors of the roast. For a complete Italian experience, consider serving it with a side of crusty bread to mop up the sauce and a glass of robust red wine.

Servings: 6

3 pounds beef chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 cup red wine
1 can (28 ounces) crushed tomatoes
1 cup beef broth
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1/4 cup fresh parsley, chopped

Season the beef chuck roast generously with salt and pepper.

In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned. Remove the roast and set aside.

Add the chopped onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.

Stir in the crushed tomatoes, beef broth, tomato paste, oregano, basil, and bay leaf.

Return the roast to the pot, nestling it into the sauce. Bring to a simmer.

Cover the pot and transfer it to a preheated oven at 300°F (150°C). Cook for 3-4 hours, or until the meat is tender and easily shredded.

Remove the roast from the pot and shred it with two forks. Discard the bay leaf.

Return the shredded meat to the pot and stir in the fresh parsley. Adjust seasoning with salt and pepper if needed.

Serve the Italian pot roast with your choice of sides and enjoy!

For a spicier version, add a pinch of red pepper flakes to the sauce. If you prefer a richer flavor, substitute half of the beef broth with beef stock. You can also add mushrooms for an earthy touch. For a gluten-free option, ensure the beef broth is gluten-free and serve with gluten-free sides.

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