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.