Tender beef in tomato sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 ounces bacon (or pancetta), diced (optional)
02 -
3 pounds beef (such as chuck), cut into 3 large pieces
03 -
Salt and pepper to taste
04 -
1 cup onion, diced
05 -
1 cup carrot, diced
06 -
1 cup celery, diced
07 -
1 tablespoon garlic, chopped
08 -
1/2 teaspoon red pepper flakes (optional)
09 -
2 cups beef broth
10 -
1 (14.5 ounce) can crushed tomatoes
11 -
1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
12 -
1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
13 -
1 teaspoon Italian seasoning (or oregano)
14 -
2 bay leaves
# Instructions:
01 -
Cook the bacon in a large oven safe saucepan (dutch oven), over medium heat, before setting aside.
02 -
Season the beef with salt and pepper and sear/brown in the bacon grease, over medium-high heat, in the pan, about 4-6 minutes per side, before setting aside.
03 -
Add the onion, carrot, and celery and cook until tender, about 7-10 minutes. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
04 -
Add the broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and bacon, and mix before adding the beef.
05 -
Either: (1) bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-4 hours; OR (2) cover, transfer to a preheated to 275F/140C oven and cook until falling apart tender, about 2-4 hours; OR (3) transfer to a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
06 -
Season with salt and pepper to taste, remove the bay leaves, and enjoy!
# Notes:
01 -
This traditional Italian stracotto (pot roast) is slow-cooked for tender, flavorful results.
02 -
Serve with polenta, mashed potatoes, or pasta to soak up the delicious sauce.
03 -
The bacon is optional but adds wonderful depth of flavor.