Description
A comforting Italian pot roast made with tender beef and aromatic vegetables, perfect for family gatherings.
Ingredients
- 4 ounces bacon (or pancetta), diced (optional)
- 3 pounds beef (such as chuck), cut into 3 large pieces
- Salt and pepper to taste
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning (or oregano)
- 2 bay leaves
Instructions
- Cook the diced bacon in a Dutch oven over medium heat until the fat renders.
- Remove the bacon and set aside, keeping the grease in the pan.
- Season the beef with salt and pepper, then sear in the bacon grease for 4-6 minutes per side until browned.
- Remove the beef and set aside.
- Add onions, carrots, and celery to the pan; cook until beginning to soften (7-10 minutes).
- Stir in garlic and red pepper flakes, cooking for another minute.
- Pour in beef broth and crushed tomatoes; add thyme, rosemary, Italian seasoning, bay leaves, and bacon back to the pot.
- Nestle the beef into the mixture.
- Cook on low heat for 2-4 hours (simmer on the stove, bake at 275°F, or slow cook).
- Once tender, season with salt and pepper and remove bay leaves before serving.
Notes
Let the pot roast rest briefly before serving to allow juices to redistribute for a moist dish.
