Heat a large Dutch oven or oven-safe pot over medium heat. Cook the diced bacon or pancetta until crispy. Remove it and set aside.
Season the beef with salt and pepper. Sear the beef in the bacon fat (or olive oil if not using bacon) over medium-high heat until browned on all sides, about 4-6 minutes per side. Set the beef aside.
Cook the Vegetables:
Add the diced onion, carrots, and celery to the same pot. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are softened.
Stir in the garlic and red pepper flakes, cooking for 1 minute until fragrant.
Build the Sauce:
Pour in the beef broth and crushed tomatoes. Stir in the thyme, rosemary, Italian seasoning, bay leaves, and cooked bacon. Mix well.
Braise the Beef:
Return the seared beef to the pot, nestling it into the sauce.
Stovetop Method: Bring the mixture to a boil, then reduce to a low simmer. Cover and cook for 2-4 hours, until the beef is fall-apart tender.
Oven Method: Preheat the oven to 275°F. Cover the pot and transfer it to the oven. Cook for 2-4 hours.
Slow Cooker Method: Transfer everything to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
Finish and Serve:
Once the beef is tender, season the sauce with salt and pepper to taste. Remove the bay leaves.
Serve the pot roast with its sauce over mashed potatoes, polenta, pasta, or crusty bread. Garnish with freshly grated Parmesan and chopped parsley if desired.
Variants :
Wine-Braised Pot Roast: Replace 1 cup of beef broth with a dry red wine for a richer, deeper flavor.
Mushroom Addition: Add 1 ounce of reconstituted, chopped dried porcini mushrooms for an earthy depth.
Tomato Paste: Stir in 2 tablespoons of tomato paste with the garlic for a more robust tomato flavor.
Herb Infusion: Add fresh sage or bay leaves for an aromatic twist.
Tips :
Searing is Key: Browning the beef before braising locks in flavor and creates a delicious caramelized crust.
Low and Slow: Cook the pot roast slowly for the most tender and flavorful result.
Make-Ahead: The flavors deepen when the pot roast is refrigerated overnight. Reheat gently on the stove or in the oven before serving.
Serving Ideas: Pair with mashed potatoes, creamy polenta, or egg noodles for a classic Italian meal.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
