Description
This slow-braised Italian pot roast is rich, tender, and simmered in a savory tomato herb sauce—perfect for cozy dinners.
Ingredients
4 ounces bacon or pancetta, diced (optional)
3 pounds beef 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 fresh thyme, chopped (or 1/2 teaspoon dried)
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
1 teaspoon Italian seasoning (or oregano)
2 bay leaves
Additional salt and pepper to taste
Instructions
In a large Dutch oven or oven-safe pot, cook the diced bacon over medium heat until crispy. Remove and set aside.
Season the beef pieces with salt and pepper. Sear them in the bacon grease over medium-high heat for 4–6 minutes per side, until browned. Set aside.
Add the onion, carrot, and celery to the pot and cook for 7–10 minutes, until softened.
Stir in garlic and red pepper flakes; cook for 1 minute until fragrant.
Add beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and cooked bacon. Mix well, then return the beef to the pot.
Choose your cooking method:
Stovetop: Bring to a boil, reduce heat to low, cover, and simmer for 2–4 hours.
Oven: Cover and transfer to a preheated oven at 275°F (140°C); cook for 2–4 hours.
Slow Cooker: Cook on LOW for 8–10 hours or on HIGH for 4–6 hours.
Once the beef is fork-tender, season with additional salt and pepper if needed. Remove bay leaves and serve.
Notes
This dish pairs beautifully with creamy polenta, mashed potatoes, or pasta.
Leftovers taste even better the next day.
If you skip the bacon, sear the beef in olive oil instead.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising, Slow Cooking
- Cuisine: Italian
