Italian Pot Roast

Prep: 10 mins

Cook: 220 mins

Difficulty: Intermediate

Servings: 4 Servings

When it comes to comfort food, there is truly nothing better than pot roast. I grew up knowing just the classic version with thick-cut carrots and potatoes in a savory sauce. But I’ve come to learn over time that one of the greatest qualities of pot roast is that it’s a blank slate willing to be transformed with any flavors you please. Everything from French onion pot roast to smoky, slightly spicy harissa pot roast to bold-flavored Mississippi pot roast, and so many more.

Ingredients

4 ounces pancetta, diced
1 (3- to 4-pound) boneless beef chuck roast, trimmed of excess surface fat
3 teaspoons kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper
1 large yellow onion, diced (about 2 cups)
2 large carrots, peeled and diced (about 2 cups)
2 medium stalks celery, diced (about 2/3 cup)
4 cloves garlic, minced
2 cups dry red wine
1 (14.5-ounce) can low-sodium beef broth (scant 2 cups)
1 (14-ounce) can crushed tomatoes (1 3/4 cups)
2 dried bay leaves
2 sprigs fresh thyme
1 large sprig fresh rosemary
2 teaspoons balsamic vinegar (optional)
Chopped fresh parsley leaves, for garnish (optional)
Serving options: crusty bread, cooked egg noodles, creamy polenta

Instructions

5-ounce) can low-sodium beef broth, 1 (14-ounce) can crushed tomatoes, 2 dried bay leaves, 2 fresh thyme sprigs, and 1 fresh rosemary sprig. Bring to a simmer. Return the roast and any accumulated juices to the pot.Cover and transfer to the oven. Cook until the meat is very tender and gently falling apart when pricked with a fork, 3 to 3 1/2 hours.Skim off some of the fat from the surface if desired. Remove and discard the bay leaves, thyme sprigs, and rosemary sprig. Shred the roast into bite-size pieces right in the pot with tongs. Stir in 2 teaspoons balsamic vinegar if desired. Taste and season with more kosher salt as needed. Garnish with chopped fresh parsley leaves if desired.