Instructions:
1. Preheat your oven to 325°F (160°C).
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 oven-safe pot over medium-high heat. Add the roast and brown on all sides, about 4 to 5 minutes per side. Remove roast from pot and set aside.
4. In the same pot, add the chopped onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 6 minutes.
5. Add the minced garlic to the pot and cook for a further 1-2 minutes until fragrant.
6. Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for a few minutes until it reduces 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 to the sauce and vegetables. Bring the liquid to a boil over low heat.
9. Cover the pot with a lid and transfer it to the preheated oven. Let the roast cook for 3 to 4 hours, or until the meat is tender and can be pulled apart easily.
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 roast rests, add balsamic vinegar to sauce and adjust seasoning with salt and pepper, if necessary.
12. Slice the roast against the grain and serve with the vegetables and sauce on top. Garnish with fresh chopped parsley.
Enjoy your delicious Italian roast (Stracotto) served with crusty bread, mashed potatoes or pasta!
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