Italian Pot Roast (Stracotto)

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 ounces) can of crushed tomatoes
  • 1 sprig thyme (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)
  • 1 sprig rosemary (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • salt and pepper to taste

Directions

• 1. Cook the bacon in a large oven-safe saucepan (dutch oven), over medium heat, before setting it aside.
  2. Season the beef with salt and pepper and brown in the bacon grease, over medium-high heat, in the pan before setting aside.
  3. Add the onion, carrot, and celery and cook until tender, about 7-10 minutes.
  4. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
  5. Add the broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and bacon, and mix before adding the beef.
  6. 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.
  7. Season with salt and pepper to taste, remove the sprigs of thyme, rosemary, and bay leaves, and enjoy!