Italian pot roast

 Italian pot roast:

A slow braised Italian style pot roast in a tasty tomato sauce. This Italian style This recipe is super simple! You brown the beef, cook pancetta (bacon) and veggies before adding broth, tomatoes, thyme, rosemary, and Italian seasoning braising until the beef is falling apart tender! You can either simmer pot roast on the stove, or in the oven, or in a slow cooker making things nice and easy! I like to serve this Italian style pot roast over gorgonzola polenta, or pasta or whatever you desire 

Ingredients

4 ounces bacon (or pancetta), diced (optional)

3 pounds beef (such as 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 thyme, chopped (or 1/2 teaspoon dried)

1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)

1 teaspoon Italian seasoning (link) (or oregano)

2 bay leaves

salt and pepper to taste

Directions

Cook the bacon in a large oven safe saucepan (dutch oven), over medium heat, before setting aside.

Season the beef with salt and pepper and sear/brown in the bacon grease, over medium-high heat, in the pan, about 4-6 minutes per side, before setting aside.

Add the onion, carrot, and celery and cook until tender, about 7-10 minutes.

Add the garlic and red pepper flakes and cook until fragrant, about a minute.

Add the broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and bacon, and mix before adding the beef.

Either:

 (1) bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-4 hours; 

OR 

(2) cover, transfer to a preheated to 275F/140C oven and cook until falling apart tender, about 2-4 hours; OR (3) transfer to a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.

Season with salt and pepper to taste, remove the bay leaves, and enjoy!