Dry the beef chuck roast with paper towels. If there is any tough silver skin or a very thick fat along one side, remove it with a filet knife, but leaving some fat.

With a sharp paring knife, cut into cubes the sides, 1 inch deep pieces.

Drizzle some extra virgin olive oil into a casserole and prepare the soffritto with the chopped onion, celery stalk and carrot. Add the salt and turn the heat on medium-high.

Wait 10-15 minutes until the soffritto is ready, then place your roast into it, with the fat side facing downward. Add also half bottle of red wine, black peppercorns, tomato paste and 2 cups of water.

The meat will be completely immersed into the wine, reduce to a low heat, cover the casserole with the lid, and cook for around 2/3 hours, or until the meat is meltingly tender, turning and basting occasionally. Season to perfection.

Which cut of meat:

You will see cuts of beef labeled “chuck roast” in the supermarket, but you can use pretty much any type of beef–as long as it’s a tough cut–not tender. A slow cooking time and very low temperature really define the process. The following three cuts will all make a fine stracotto:

1) Round: From the rear leg of the animal. Look for rump roast or bottom round.

2) Chuck: From the front portion of the animal. Look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast.

3) Brisket: From the breast or lower chest with long strands of meat. Brisket is best sliced across the grain of the meat for maximum tenderness.