Italian Pot Roast

• 3 lb chuck roast, trimmed and cut into 3-5 inch pieces
• 2 tbsp olive oil
• 1/2 cup pancetta (or good quality bacon)
• 6 garlic cloves
• 2 small onions, finely chopped
• 2 celery spears, finely chopped
• 1 cup diced carrots
• 2 sprigs of fresh thyme
• 2 bay leaves
• 2 tbsp tomato paste

kosher salt

freshly ground pepper

• 2 cups red wine

italian parsley for serving

mashed potatoes or egg noodles for serving

• 3 lb chuck roast, trimmed and cut into 3-5 inch pieces
• 2 tbsp olive oil
• 1/2 cup pancetta (or good quality bacon)
• 6 garlic cloves
• 2 small onions, finely chopped
• 2 celery spears, finely chopped
• 1 cup diced carrots
• 2 sprigs of fresh thyme
• 2 bay leaves
• 2 tbsp tomato paste

kosher salt

freshly ground pepper

• 2 cups red wine

italian parsley for serving

mashed potatoes or egg noodles for serving

1. Preheat oven to 350°. Generously salt and pepper the meat. In a large dutch oven heat olive oil over medium-high. Once smoking, brown meat in batches until brown on all sides. Remove from pot and continue until all the meat is cooked. Set the meat aside.
2. Still over medium-high heat, cook pancetta until crispy. Add onions, carrots and celery stirring constantly to scrape up brown bits. If your vegetables are sticking to the bottom, add another tablespoon of olive oil. Cook the onions, carrots and celery until softened. Add garlic and stir until fragrant.
3. Using tongs, nestle the meat into the vegetable mixture. Pour the wine over the meat. The meat should not be completely covered. Stir in tomato paste. Add the bay leaves and thyme. Bring the liquid to a boil. Once the liquid is boiling, cover with the lid and move to the oven. Cook for 2 hours.
4. Once the roast is done, the meat should be tender. Move the meat to a serving dish and tent with foil. Without the lid, bring the liquid and vegetables to a boil over medium-high heat. After about 8-10 minutes the liquid should thicken and reduce by about ⅓. This will be your “gravy”. Pour the gravy over the top of the meat. Garnish with Italian parsley and serve warm over egg noodles or mashed potatoes.