Description
This Italian Pot Roast is a hearty, slow-cooked beef dish infused with robust flavors from pancetta, red wine, and aromatic herbs. The chuck roast is browned to perfection, then braised in the oven until tender, resulting in melt-in-your-mouth meat served with a rich, savory sauce. Perfect for a comforting family meal, it’s traditionally paired with mashed potatoes or egg noodles.
Ingredients
Scale
Meat
- 1 (3-pound) chuck roast, fat trimmed, cut into approximately 3-inch pieces
- 1 tablespoon kosher salt
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
Pork & Vegetables
- 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
Liquids & Seasonings
- 2 tablespoons tomato paste
- 2 cups light red wine, such as pinot noir
- 2 bay leaves
- 2 sprigs fresh thyme
For Serving
- Finely chopped fresh flat-leaf parsley leaves
- Mashed potatoes or cooked egg noodles
Instructions
- Season and Brown the Meat: Generously season the chuck roast pieces all over with kosher salt and freshly cracked black pepper. Heat the extra-virgin olive oil in a Dutch oven over medium-high heat until the oil just begins to smoke. Working in batches to avoid overcrowding, sear the meat for 2 to 3 minutes on each side until beautifully browned. Remove the browned meat and set aside on a plate.
- Cook Pancetta and Vegetables: Reduce the heat to medium. Add the diced pancetta to the same Dutch oven and cook, stirring occasionally, until the pancetta crisps and the fat renders, about 3 to 4 minutes. Stir in the finely chopped onion, diced carrots, and celery. Cook, stirring constantly, until the vegetables soften, approximately 5 minutes. If the vegetables stick to the bottom, add a splash of water and deglaze by scraping up the browned bits. Add the minced garlic and cook for about 1 more minute until fragrant.
- Add Tomato Paste and Wine: Stir in the tomato paste to coat the vegetables evenly. Pour in the 2 cups of light red wine and stir to combine, loosening any stuck-on bits in the pot.
- Braise the Meat: Return the browned chuck roast pieces along with any collected juices to the Dutch oven. Nestle the meat into the sauce but don’t completely submerge it. Add the bay leaves and thyme sprigs. Increase the heat to high and bring to a boil. Once boiling, cover the pot with a lid and transfer it to the preheated oven (350°F, rack in center position). Cook for about 2 hours, or until the meat is tender and shreds easily with a fork.
- Finish the Sauce and Serve: Remove the pot from the oven and discard the bay leaves and thyme stems. Using tongs, transfer the meat to a serving platter and tent loosely with foil to keep warm. Return the Dutch oven to medium-high heat on the stove and bring the liquid to a boil. Reduce the sauce by about one-third, which should take 8 to 10 minutes, to concentrate flavors. Pour the reduced sauce over the meat on the platter. Garnish with finely chopped fresh flat-leaf parsley. Serve family-style alongside creamy mashed potatoes or cooked egg noodles.
Notes
- For best flavor, use a light red wine like Pinot Noir which balances well with the beef and tomato paste.
- Make sure to brown the meat in batches to avoid steaming and to develop a rich crust.
- You can substitute pancetta with good-quality bacon if pancetta is not available.
- If you prefer, vegetables can be finely chopped or roughly cubed depending on preference.
- This dish can be prepared a day ahead; flavors improve when reheated gently on the stove or in the oven.
- Leftovers taste great when served in sandwiches or alongside roasted vegetables.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 130 mg
