Begin by patting the 3 lbs beef chuck roast dry with paper towels. Generously season the roast with salt and pepper on all sides, ensuring a flavorful crust.

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoon olive oil over medium-high heat. Once shimmering, add the seasoned roast and sear for about 4-5 minutes on each side until a rich brown crust forms.

In the same pot, add 1 cup chopped onions, 2 cups chopped carrots, and 2 cups chopped celery. Sauté the mixture for about 4-5 minutes until the vegetables have softened and are fragrant.

Pour in 1 cup red wine to deglaze the pot, scraping any browned bits from the bottom. Let the wine simmer for about 3-4 minutes until it reduces slightly.

Stir in 2 cups crushed tomatoes, 1 tablespoon tomato paste, and 2 cups beef broth to create a luscious sauce. Bring the mixture to a simmer, stirring occasionally.

Nestle 2 sprigs of rosemary and 2 sprigs of thyme into the pot. Cover the pot with a lid, reduce the heat to low, and let the roast braise for about 3-4 hours.

Once the roast is tender, remove the pot from the heat. Transfer the roast to a platter and loosely cover it with foil to keep warm.

Slice the Savory Italian Pot Roast Stracotto and serve it by spooning the luscious sauce over the top. Garnish with freshly chopped parsley and, if desired, a sprinkle of grated Parmesan.