Creating an incredible Italian Pot Roast (Stracotto) is straightforward if you follow these easy steps:

1. Prepare the Meat: Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
2. Heat Oil: In a large Dutch oven, heat olive oil over medium-high heat.
3. Sear the Roast: Add the beef to the pot and sear for about 4-5 minutes on each side until browned. Remove the roast and set aside.
4. Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for about 5-7 minutes until soft. Add minced garlic and cook for an additional minute, stirring frequently.
5. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.
6. Combine Ingredients: Add crushed tomatoes, beef broth, tomato paste, oregano, basil, and bay leaf to the pot. Stir well to combine. Season with salt and pepper to taste.
7. Return the Roast: Place the seared beef chuck back into the pot, ensuring it is partially submerged in the liquid.
8. Slow Cook: Cover and transfer to a preheated oven at 325°F (163°C) or reduce the heat to low on the stovetop. Cook for 3-4 hours until the meat is fork-tender.
9. Rest the Meat: Once done, carefully remove the pot from the oven. Transfer the roast to a cutting board to rest for 15-30 minutes before slicing.
10. Make the Gravy: Meanwhile, if desired, you can thicken the sauce left in the pot by simmering it over medium heat and reducing it until it reaches your desired consistency.

Following these steps will lead you to an incredibly tender and flavorful Italian Pot Roast.