Step 1

Season meat liberally on all sides with salt and pepper. Rub the flour on all sides of meat.

Step 2

Heat oil in a dutch oven or heavy pot over medium heat. Brown the meat on all sides. Remove to plate.

Step 3

Add onions to pot and cook until starting to soften. Add garlic and cook 1 more minute. Deglaze the pan with red wine or beef broth. Let cook a few minutes until wine is reduced by at least half. Add tomatoes, Italian seasoning, bay leaf and a pinch of salt and pepper. Place the beef back into pot, nestling it into the liquid. Bring just to a boil, cover and reduce heat to a simmer.

Step 4

Simmer for 3 hours. Halfway through the cook time, turn the roast over.

Step 5

After 3 hours, carefully remove roast from pot. Cut into slices or shred and place back into the pot until ready to serve.

Step 6

When serving, top with fresh torn basil.