Italian Pot Roast (Stracotto alla Fiorentina)

Trim some fat from the meat. Make cuts and insert garlic slices. Season with salt and pepper.

Heat olive oil in a large Dutch oven over medium-high heat. Brown meat on all sides, about 5 minutes per side. Remove and set aside.

Lower heat to medium-low. Add onion, carrot, and celery, cooking until soft, about 10 minutes.

Add beef broth, cooking until reduced slightly, about 5 minutes.

Stir in marinara sauce. Return meat and add basil leaves. Cover and simmer on low for 2-3 hours, turning occasionally.

Remove basil leaves and discard. Transfer meat to a board, slice, and adjust sauce thickness if needed. Season to taste.

Serve over creamy polenta or mashed potatoes, garnished with parsley.

For the complete recipe, visit Olivia's Cuisine.