Italian Pot Roast
Ingredients:
3 pounds of beef (such as chuck), cut into three large pieces
4 ounces of diced bacon or pancetta (optional)
Salt and pepper to taste
1 cup of diced onion
1 cup of diced carrot
1 cup of diced celery
1 tablespoon of minced garlic
1/2 teaspoon of red pepper flakes (optional)
2 cups of beef broth
1 (14.5 ounce) can of crushed tomatoes
1 sprig of fresh thyme (or 1 teaspoon of fresh chopped, or 1/2 teaspoon of dried)
1 sprig of fresh rosemary (or 1 teaspoon of fresh chopped, or 1/2 teaspoon of dried)
1 teaspoon of Italian seasoning
2 bay leaves
Directions:
Begin by cooking the diced bacon or pancetta in a large, oven-safe saucepan over medium heat until it becomes crispy. Remove it from the pan and set aside.
Season the beef with salt and pepper, then brown it in the same pan using the bacon grease over medium-high heat. Once browned, set the beef aside.
In the same pan, add the diced onion, carrot, and celery. Sauté until the vegetables are tender, approximately 7-10 minutes.
Incorporate the minced garlic and red pepper flakes, cooking until aromatic, about one minute.
Add the beef broth and crushed tomatoes to the pan. Stir in the thyme, rosemary, Italian seasoning, bay leaves, and the previously cooked bacon or pancetta.
Return the beef to the pan, ensuring it is fully submerged in the sauce.
You have three cooking methods available: (1) Bring the mixture to a boil, then lower the heat to a simmer, cover, and cook for 2-4 hours until the beef is tender; (2) Cover the pan and place it in a preheated oven at 275°F (140°C) for 2-4 hours; or (3) Transfer the entire mixture to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
After cooking, adjust the seasoning with additional salt and pepper as needed, and remove the sprigs of thyme, rosemary, and bay leaves. Serve the pot roast alongside your preferred side dishes.
