1. 1. Season the beef chuck roast generously with salt and pepper.

2. 2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until a nice brown crust forms, about 2-3 minutes per side.

3. 3. Remove the beef from the pot and set aside. Reduce heat to medium, then add the onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

4. 4. Add the garlic and cook for an additional minute, stirring constantly.

5. 5. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

6. 6. Return the beef to the pot and add the crushed tomatoes, beef broth, bay leaves, oregano, and basil. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 5-6 hours, until the beef is fork-tender.

7. 7. Remove the bay leaves. Use two forks to shred the beef right in the pot.

8. 8. Taste and adjust seasoning with salt and pepper as needed.

9. 9. Serve the Slow-Cooked Italian Pot Roast (Stracotto) over mashed potatoes, pasta, or with crusty bread.