My Italian nana showed me this recipe, and my hubby has been hooked since!

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.