Preparation:

Step 1:
Preheat your oven to 300°F (150°C). Season the beef generously with salt and pepper on all sides.

Step 2:
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.

Step 3:
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and slightly caramelized. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4:
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes to reduce slightly.

Step 5:
Add the crushed tomatoes, beef broth, tomato paste, oregano, thyme, and bay leaves to the pot. Stir everything together to combine the flavors.

Step 6:
Return the seared beef to the pot, nestling it into the liquid. Bring the mixture to a simmer, then cover the pot with a lid.

Step 7:
Transfer the pot to the preheated oven and braise for 3-4 hours, or until the beef is fork-tender and easily falls apart.

Step 8:
Once the beef is cooked, remove it from the pot and shred it with two forks. If the sauce is too thin, place the pot on the stovetop and simmer it for 10-15 minutes until it thickens to your liking.

Step 9:
Return the shredded beef to the pot and stir to coat it in the sauce. Taste and adjust seasoning with more salt and pepper if needed.

Step 10:
Garnish with freshly chopped parsley and serve the Pot Roast Stracotto with creamy polenta, mashed potatoes, or crusty bread.