Italian pot roast

The tomatoes and pancetta add a deep and rich flavor that will have you coming back for a second one.

Materials

• 1.5 kilos of beef, without fat, cut into pieces
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons virgin olive oil
• 100 grams of good quality pancetta or bacon, diced
• 1 small yellow onion, chopped
• 2 large carrots, peeled and diced
• 2-3 celery stalks, chopped
• 6 cloves garlic, chopped (optional)
• 2 tablespoons tomato paste
• 2 cups light red wine, such as pinot noir
• 2 bay leaves
• 2 sprigs of fresh thyme
• Chopped fresh parsley leaves, for serving
• Mashed potatoes or pasta for serving

Step by step process

1. Preheat the oven to 170°C with a rack in the middle position.
   
2. Generously season the beef with salt and pepper. Heat the olive oil in a cast iron skillet over medium-high heat. Once the oil begins to smoke, add the meat in batches and cook until browned, 2 to 3 minutes per side. Transfer the meat to a plate.
   
3. Reduce heat to medium. Add the pancetta and cook, stirring occasionally, until crisp and fat has rendered, 3 to 4 minutes. Add the onion, carrots, and celery and cook, stirring constantly, until tender, about 5 minutes. If the vegetables stick to the bottom of the pot, add a little water and scrape up the browned bits. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Stir in the tomato paste to combine. Pour in the wine and stir to combine.
   
4. Return the meat to the pot with the juices that have collected, skimming it. Add the bay leaves and thyme. Increase the heat to high and bring to a boil, then cover the pot and transfer to the oven. Cook for about 2 hours or until the meat is tender and flakes easily with a fork. Discard the bay leaves and thyme sprigs. Using tongs, transfer the meat to a serving platter and cover with foil to keep warm.
   
5. Return the pot to medium-high heat and bring the liquids to a boil. Cook until reduced by about one-third, 8 to 10 minutes. Pour the sauce over the meat on the platter. Garnish with parsley.
   
6. Serve the pot roast family style with mashed potatoes or pasta.

Enjoy your meal!