Italian Roast (Stew)

Instructions:
1. Preheat oven to 160°C (325°F).

2. Pat the roast dry with paper towels and season generously with salt and pepper.

3. Heat the olive oil in a large pot or ovenproof casserole dish over medium-high heat. Add the roast and brown on all sides, about 4 to 5 minutes per side. Remove the roast from the pot and set aside.

4. In the same saucepan, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 6 minutes.

5. Add the minced garlic to the pan and cook for another 1-2 minutes until fragrant.

6. Pour in the red wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for a few minutes until it has reduced slightly.

7. Add the beef broth, diced tomatoes, tomato paste, bay leaves, dried thyme, dried rosemary, dried oregano, dried basil and paprika.

8. Return the roast to the pot and add the sauce and vegetables. Bring the liquid to a boil over low heat.

9. Cover the pan with a lid and transfer it to the preheated oven. Let the roast cook for 3-4 hours, or until the meat is tender and can be easily pulled apart.

10. Once the roast is cooked, remove it from the oven and transfer it to a cutting board. Let it rest for a few minutes before cutting it.

11. While the roast is resting, add the balsamic vinegar to the sauce and season with salt and pepper, if necessary.

12. Slice the roast against the grain and serve with the vegetables and sauce on top. Garnish with chopped fresh parsley.

Enjoy your delicious Italian roast (Stracotto) served with crusty bread, mashed potatoes or pasta!

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