Italian Pot Roast
A heartwarming, flavorful dish that combines tender beef, fragrant herbs, and a medley of vegetables.
Servings: 6 servings
Equipment
- Dutch Oven
Ingredients
Meat
- 3 lbs beef (chuck roast or bottom round)
- 4 oz bacon
Vegetables
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 tbsp garlic, minced
Herbs and Seasonings
- 2 leaves bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes adjust to taste
Liquids
- 2 cups beef broth
- 1 can diced tomatoes (14.5 oz)
Seasoning
- to taste Salt and pepper
Instructions
- In a large Dutch oven, cook bacon over medium heat until crispy. Remove and set aside.
- Season the beef with salt and pepper. Brown it in the bacon drippings, about 5-7 minutes per side. Remove from pot.
- Add onion, carrots, and celery to the pot. Sauté for 3-4 minutes, then stir in garlic and cook 1 minute more.
- Add diced tomatoes, beef broth, Italian seasoning, bay leaves, red pepper flakes, rosemary, and thyme.
- Return bacon and beef to the pot. Bring to a boil, cover, reduce heat, and simmer 2.5 to 3 hours until beef is fork-tender.
- Discard bay leaves and herb sprigs. Slice or shred beef and serve with sauce and vegetables.
Notes
For deeper flavor, let the beef rest in broth and herbs overnight before cooking. Customize the veggies as desired.