️1. Preheat the oven to 325°F (163°C).
️2. Brown the meat:
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Sear the beef roast on all sides until well browned, about 4–5 minutes per side. Remove and set aside.
️3. Sauté the vegetables:
In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
Add the minced garlic and cook for 1 minute until fragrant.
️4. Add liquids and seasonings:
Return the roast to the pot. Pour in the crushed tomatoes, red wine, and beef broth.
Stir in the oregano, basil, salt, and black pepper.
️5. Slow roast:
Cover the pot with a lid and place it in the oven. Roast for 3 to 3½ hours, or until the beef is fork-tender and easily shreds.
️6. Finish and serve:
Remove the roast and let it rest for a few minutes. Slice or shred, then return to the pot or serve topped with the vegetables and rich sauce.
Garnish with freshly chopped parsley.
️Serving suggestions:
Perfect with creamy polenta, mashed potatoes, or thick pasta like pappardelle.
Enjoy every rich, comforting bite of this Italian classic!
Enjoy!
