Creating Italian Pot Roast (Straccato) is a straightforward process. Follow these steps to ensure success:

1. Prep the Meat: Season the beef chuck roast with salt and pepper generously.
2. Sear the Meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
3. Sauté Vegetables: In the same pot, add onions, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
4. Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
5. Add Ingredients: Stir in the beef broth, tomato paste, balsamic vinegar, oregano, and basil. Mix well.
6. Combine with Meat: Return the seared roast to the pot, ensuring it’s submerged in the liquid. Add bay leaves.
7. Slow Cook: Cover the pot with a lid and reduce the heat to low. Let it simmer for 3-4 hours until the meat is fork-tender.
8. Remove and Rest: Carefully take the roast out and let it rest for 15-20 minutes before slicing.
9. Skim the Sauce: While resting, skim excess fat from the sauce and adjust seasoning if necessary.
10. Slice and Serve: Slice the roast against the grain and serve with the rich sauce poured over.

By following these straightforward instructions, you’ll achieve an incredible Italian Pot Roast that delights all who taste it.