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Simple Recipes for Every Day

Italian Pot Roast

Italian pot roast over polenta in a black bowl
  • 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

  1. Preheat the oven to 350°. Season the beef with the salt.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Garnish with pepper and parsley and serve over mashed potatoes or egg noodles.