Description
A hearty Italian pot roast perfect for chilly nights, blending rich beef flavors with fresh vegetables for a comforting meal.
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. Once cooked, remove the bacon and set aside, keeping the grease in the pan.
- Season the beef with salt and pepper and sear in the bacon grease for about 4-6 minutes on each side until browned. Remove the beef and set aside.
- Add the diced onion, carrot, and celery to the pan, cooking for about 7-10 minutes until softened. Stir in the garlic and optional red pepper flakes and cook for another minute.
- Pour in the beef broth and add the crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon back into the pot.
- Nestle the beef into the mixture.
- Cook by simmering on low for 2-4 hours, or transfer to a preheated oven at 275°F (140°C) for the same time. Alternatively, use a slow cooker on LOW for 8-10 hours or HIGH for 4-6 hours.
- Once tender, taste and adjust seasoning before serving, removing the bay leaves.
Notes
This pot roast tastes even better as leftovers. Allow flavors to meld by cooling completely before storage.