Italian Pot Roast (Printable Version)
Slow-cooked beef infused with savory bacon and Mediterranean herbs for a warm, hearty dish.
# Ingredients Required:
→ Meat and Poultry
01 -
1.36 kg beef chuck, divided into 3 large pieces
02 -
113 g bacon or pancetta, diced (optional)
→ Vegetables and Aromatics
03 -
240 ml onion, diced
04 -
240 ml carrot, diced
05 -
240 ml celery, diced
06 -
1 tablespoon garlic, chopped
→ Liquids
07 -
480 ml beef broth
08 -
411 g crushed tomatoes (one 14.5 oz can)
→ Herbs and Spices
09 -
1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried
10 -
1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried
11 -
1 teaspoon Italian seasoning or oregano
12 -
2 bay leaves
13 -
1/2 teaspoon red pepper flakes (optional)
14 -
Salt and black pepper, to taste
# Guide to Cooking:
01 -
Cook the diced bacon in a large oven-safe Dutch oven over medium heat until crisp. Remove bacon and set aside, keeping the fat in the pan.
02 -
Season the beef pieces with salt and pepper. Sear in the bacon fat over medium-high heat until browned on all sides, approximately 4-6 minutes per side. Remove and set aside.
03 -
Add diced onion, carrot, and celery to the pan and cook over medium heat until tender, about 7-10 minutes.
04 -
Incorporate chopped garlic and optional red pepper flakes; cook until fragrant, roughly 1 minute.
05 -
Return cooked bacon to the pan. Add beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and stir to combine.
06 -
Nestle the seared beef back into the mixture. Choose one cooking method: (1) Bring to a boil, then reduce heat and simmer covered on stovetop for 2-4 hours until beef is tender; (2) Cover and transfer to a preheated oven at 140°C (275°F) and cook for 2-4 hours until tender; or (3) Transfer to a slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
07 -
Remove bay leaves. Adjust seasoning with salt and pepper to taste before serving.
# Extra Suggestions:
01 -
For a richer flavor, allow the dish to rest for 15 minutes before serving.