Description

Hello, food lovers! Today, we’re diving into a recipe that promises to fill your kitchen with mouth-watering aromas and satisfy your craving for a rich, hearty meal. This Savory Layers of Hamburger and Creamy Succulent Slow-Braised Italian Pot Roast is the perfect comfort dish that brings together the tender flavors of slow-braised beef in a rich tomato herb sauce. Whether you’re cooking for a special occasion or just a cozy dinner at home, this recipe is sure to impress. Let’s get cooking!

Ingredients

Scale

4 ounces bacon (or pancetta), diced (optional)
3 pounds beef (such as chuck), cut into 3 large pieces
Salt and pepper to taste
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
1 tablespoon garlic, chopped
1/2 teaspoon red pepper flakes (optional)
2 cups beef broth
1 (14.5 ounce) can crushed tomatoes
1 sprig thyme (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)
1 sprig rosemary (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)
1 teaspoon Italian seasoning
2 bay leaves
Salt and pepper to taste

Instructions

Cook the bacon in a large oven-safe saucepan (Dutch oven) over medium heat, then set aside.
Season the beef with salt and pepper. Brown the beef in the bacon grease over medium-high heat, then set aside.
Sauté the vegetables by adding onion, carrot, and celery to the pan. Cook until tender (about 7-10 minutes).
Add garlic and spices, including red pepper flakes if using. Cook until fragrant (about 1 minute).
Incorporate the liquids by adding the beef broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Stir well.
Return the beef to the pan, mix everything together, and then choose your cooking method:
- Option 1: Bring to a boil, reduce heat to low, and simmer, covered, for 2-4 hours until beef is falling apart.
- Option 2: Preheat oven to 275°F (140°C), cover the pan, and cook for 2-4 hours until tender.
- Option 3: Transfer to a slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
Once the beef is tender, season with salt and pepper, remove the sprigs of thyme, rosemary, and bay leaves, and serve hot.

Notes

For deeper flavor, let the beef marinate with the herbs and spices overnight in the refrigerator before cooking.
To ensure tenderness, resist the urge to rush. Allowing the beef to slow-cook over a long period is key to a melt-in-your-mouth result.
Make it ahead: This dish actually tastes better the next day, so don’t hesitate to prepare it ahead of time and reheat.