Italian Pot Roast (Print version)
Tender Italian Pot Roast braised in tomatoes, red wine, pancetta, garlic, and herbs until the beef falls apart in a rich sauce.
# Ingredients:
For the beef
01 -
3 lb (1.4 kg) boneless beef chuck roast
02 -
2 teaspoons kosher salt, plus more to taste
03 -
1 teaspoon black pepper
04 -
2 tablespoons olive oil
For the braise
05 -
4 oz (115 g) pancetta, diced
06 -
1 large yellow onion, finely chopped
07 -
2 medium carrots, finely chopped
08 -
2 celery ribs, finely chopped
09 -
5 garlic cloves, minced
10 -
3 tablespoons tomato paste
11 -
1 1/2 cups (360 ml) dry red wine
12 -
1 can (28 oz/795 g) crushed tomatoes
13 -
1 cup (240 ml) low-sodium beef stock, gluten-free if needed
14 -
2 sprigs fresh rosemary
15 -
4 sprigs fresh thyme
16 -
2 bay leaves
17 -
1 tablespoon balsamic vinegar
18 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Arrange a rack in the lower third of the oven and heat to 325°F.
02 -
Pat the chuck roast very dry. Season all over with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef for 3-4 minutes per side, until deeply browned. Transfer to a plate.
03 -
Add pancetta to the same pot and cook for 4-5 minutes, until the fat renders. Add onion, carrot, and celery and cook for 6-8 minutes, stirring often, until softened.
04 -
Stir in garlic and cook for 30 seconds. Add tomato paste and cook for 1-2 minutes, stirring, until it darkens slightly.
05 -
Pour in the red wine and scrape up the browned bits from the bottom of the pot. Simmer for 3 minutes. Stir in crushed tomatoes and beef stock, then add rosemary, thyme, bay leaves, and the seared beef with any juices.
06 -
Cover the pot and transfer to the oven. Braise for 2 1/2 to 3 hours, turning the roast once halfway through, until the meat pulls apart easily with a fork.
07 -
Discard the herb stems and bay leaves. Move the beef to a platter and simmer the sauce uncovered for 8-10 minutes if it needs thickening. Stir in balsamic vinegar, spoon sauce over the beef, and finish with parsley.
# Good to know:
01 -
Best served with polenta, pasta, mashed potatoes, or crusty bread.
02 -
The sauce and beef taste even deeper after one night in the fridge.
03 -
Use a dry red wine such as Chianti, Montepulciano, Barbera, or Cabernet Sauvignon.