Description
This Italian Pot Roast recipe features tender, slow-braised chuck roast infused with rich flavors from pancetta, fresh herbs, and a robust red wine sauce. Perfectly paired with creamy mashed potatoes or egg noodles, this comforting, hearty dish transforms simple ingredients into a classic Italian-inspired meal.
Ingredients
Scale
Beef and Seasoning
- 1 (3-pound) chuck roast, fat trimmed, cut into approximately 3-inch pieces
- 1 tablespoon kosher salt
- 2 teaspoons freshly cracked black pepper
Sauté and Flavor Base
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta or good-quality bacon, diced
- 1 small yellow onion, finely chopped
- 2 large carrots, peeled and diced
- 2-3 celery ribs, finely chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
Liquids and Herbs
- 2 cups light red wine, such as pinot noir
- 2 bay leaves
- 2 sprigs fresh thyme
To Serve
- Finely chopped fresh flat-leaf parsley leaves, for serving
- Mashed potatoes, or cooked egg noodles for serving
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) with a rack in the center position to prepare for slow roasting.
- Season and brown meat: Generously season the chuck roast pieces all over with kosher salt and freshly cracked black pepper. Heat the olive oil in a Dutch oven over medium-high heat until just smoking. In batches, add the beef, browning each piece for 2 to 3 minutes per side to develop a rich crust. Remove browned meat and set aside.
- Cook pancetta and vegetables: Reduce heat to medium, add diced pancetta, and cook until crisp and fat is rendered, about 3-4 minutes. Then add the finely chopped onion, carrots, and celery, cooking while stirring constantly for about 5 minutes or until vegetables soften. If sticking occurs, deglaze with a splash of water, scraping browned bits from the bottom. Add minced garlic and cook for an additional minute until fragrant. Stir in tomato paste to combine flavors.
- Add wine and herbs: Pour in the red wine and stir to incorporate all ingredients. Return the browned meat and any accumulated juices to the pot, nestling pieces into the liquid but not fully submerging them. Add bay leaves and fresh thyme sprigs. Increase heat to high and bring the liquid to a boil.
- Oven braise: Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the meat for about 2 hours, or until it becomes tender and shreds easily with a fork.
- Finish sauce and serve: Remove the meat from the pot using tongs and tent with foil to keep warm. Discard bay leaves and thyme stems. Place the pot over medium-high heat and boil the cooking liquid until reduced by about one-third, approximately 8 to 10 minutes, concentrating the flavors. Pour the reduced sauce over the meat on a serving platter, garnish with chopped flat-leaf parsley, and serve alongside mashed potatoes or egg noodles for a complete meal.
Notes
- Using a Dutch oven ensures even heat and perfect braising results.
- If pancetta is unavailable, good-quality bacon can be substituted.
- For a non-alcoholic version, replace red wine with beef broth and a splash of balsamic vinegar.
- Make sure to brown the meat properly to enhance flavor via the Maillard reaction.
- Resting the meat covered keeps it warm and juicy before serving.
- Leftovers are excellent reheated and can develop even deeper flavors after a day.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 120mg
