Simple Recipes for Every Day
Italian Pot Roast

- Serves: 6
- Prep Time: 15 min
- Cook Time: 3 hrs
Ingredients
- 3 lb boneless beef chuck roast, trimmed and cut into 4-inch pieces
- 1 Tbsp Kosher salt
- 2 Tbsp Extra virgin olive oil
- 1/2 cup diced pancetta (or good quality bacon)
- 1 large, yellow onion, finely chopped
- 1 cup finely chopped, carrots
- 2 celery ribs, finely chopped
- 6 garlic cloves, minced
- 2 Tbsp tomato paste
- 2 cups red wine, such as Cabernet Sauvignon or Pinot Noir or beef stock
- 2 sprigs fresh thyme
- 2 bay leaves
- Freshly ground black pepper
- Minced flat leaf parsley
- Mashed potatoes or cooked egg noodles
Method
Preheat the oven to 350°. Season the beef with the salt.
In a large dutch oven heat the olive oil over medium-high, until glistening. Add the beef to the pot in batches and cook until browned on all sides, about 15 minutes total. Using tongs, set the meat aside on a plate, the meat does not need to be cooked through at this point.
Still over medium-high heat, cook the pancetta until crispy. Add the onions, carrots and celery, stirring constantly to scrape up brown bits, until softened, about 5 minutes. If your vegetables are sticking to the bottom, deglaze the pot with water a few tablespoons at a time. Add the garlic and stir until fragrant, about 1 minute longer.
Stir the tomato paste into the vegetables. Pour in the wine, thyme and bay leaves, stirring until combined. Using tongs, nestle the beef into the wine/vegetable mixture, along with any juices from the plate. The meat should not be completely covered. Bring the liquid to a boil. Once the liquid is boiling, cover with the lid. Place in the oven until the beef is very tender, about 2 hours.
Transfer the beef to a serving dish and tent with foil. Bring the liquid and vegetables to a boil over medium-high heat, uncovered. After about 8-10 minutes the liquid should thicken and reduce by about ⅓. Pour the thickened sauce over the top of the beef.
Garnish with pepper and parsley and serve over mashed potatoes or egg noodles.