•INGREDIENTS:
3 pounds beef (such as chuck), cut into 3 large pieces
4 ounces diced bacon or pancetta (optional)
Salt and pepper to taste
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes (optional)
2 cups beef broth
1 (14.5 ounce) can crushed tomatoes
1 sprig fresh thyme (or 1 teaspoon fresh chopped, or 1/2 teaspoon dried)
1 sprig fresh rosemary (or 1 teaspoon fresh chopped, or 1/2 teaspoon dried)
1 teaspoon Italian seasoning
2 bay leaves
•INSTRUCTIONS:
Start by cooking the diced bacon or pancetta in a large, oven-safe saucepan over medium heat until crispy. Remove and set aside.
Season the beef with salt and pepper, then brown it in the same pan with the bacon grease over medium-high heat. Once browned, set the beef aside.
In the same pan, add the diced onion, carrot, and celery. Cook until the vegetables are tender, about 7-10 minutes.
Add the chopped garlic and red pepper flakes, cooking until fragrant, roughly one minute.
Pour in the beef broth and crushed tomatoes. Stir in the thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon or pancetta.
Return the beef to the pan, making sure it is submerged in the sauce.
You have three cooking options: (1) Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-4 hours until the beef is tender; (2) Cover the pan and transfer it to a preheated 275°F (140°C) oven, cooking for 2-4 hours; or (3) Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
Once cooked, season with additional salt and pepper to taste, remove the sprigs of thyme, rosemary, and the bay leaves. Serve the pot roast with your choice of sides.
