Creating Italian Pot Roast (Stracotto) is simple, especially when following these structured steps:

1. Sear the Meat: In a large Dutch oven, heat olive oil over medium-high heat. Add the beef chuck roast and sear on all sides until browned. Remove the roast and set it aside.

2. Sauté Vegetables: In the same pot, add the diced onions and sauté until they become soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.

3. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to loosen any brown bits. Allow it to simmer for a couple of minutes.

4. Add Ingredients: Stir in beef broth, tomato paste, oregano, thyme, bay leaf, salt, and pepper. Mix well to combine.

5. Return the Roast: Place the seared chuck roast back into the pot. The liquid should cover about half of the meat.

6. Slow Cook: Bring the pot to a simmer, cover, and reduce the heat to low. Allow it to cook for 4 to 5 hours, or until the meat is fork-tender.

7. Check Occasionally: Every hour, check the roast to ensure it’s simmering gently. Add a splash of water or broth if it starts to dry out.

8. Remove the Roast: Once fully cooked, take the roast out of the pot and let it rest for a few minutes before slicing.

9. Reduce Sauce: If desired, increase the heat to medium-high and allow the cooking liquid to reduce for an additional 10-15 minutes, thickening the sauce.

10. Serve: Slice the roast against the grain and serve it with the rich sauce poured over top and garnished with fresh parsley.