Creating Italian Pot Roast (Straccato) can be simple if you follow these clear steps:

1. Prepare the Beef: Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
2. Sear the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the roast and sear on all sides until browned, about 4-5 minutes per side. Remove the meat and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
4. Deglaze the Pot: Pour in the red wine, scraping any browned bits off the bottom. Allow the wine to simmer for about 3-4 minutes.
5. Add the Remaining Ingredients: Stir in beef broth, tomato paste, rosemary, thyme, and bay leaves. Bring to a gentle simmer.
6. Return the Roast: Place the seared meat back into the pot. Ensure it is submerged in the liquid as much as possible.
7. Slow Cook: Cover the pot and transfer it to a preheated oven at 325°F (160°C). Cook for 3 to 4 hours, or until the meat is fork-tender.
8. Check Seasoning: Once done, remove the pot from the oven. Taste the broth and adjust seasoning with salt and pepper.
9. Rest the Meat: Let the roast rest for 15 minutes before slicing. This helps to retain its juices, ensuring a flavorful experience.
10. Serve the Pot Roast: Shred or slice the meat and serve with the rich sauce over your preferred side dishes.

These simple instructions will guide you in creating a magnificent Italian Pot Roast that you and your family will cherish.