Juicy beef with tomato gravy (Printable Recipe)
# What You’ll Need:
→ Main Ingredients
01 -
4 ounces diced bacon or pancetta (skip if preferred)
02 -
3 pounds beef chuck, sliced into 3 big chunks
03 -
Salt and pepper for seasoning
04 -
1 cup chopped onion
05 -
1 cup chopped carrot
06 -
1 cup chopped celery
07 -
1 tablespoon minced garlic
08 -
1/2 teaspoon hot pepper flakes (skip if preferred)
09 -
2 cups beef stock
10 -
1 (14.5 ounce) tin smashed tomatoes
11 -
1 teaspoon fresh chopped thyme (or 1/2 teaspoon dry)
12 -
1 teaspoon fresh chopped rosemary (or 1/2 teaspoon dry)
13 -
1 teaspoon Italian herbs (or just oregano)
14 -
2 bay leaves
# Step-by-Step Directions:
01 -
Fry the bacon in a big oven-ready pot over medium heat until crispy, then put it aside.
02 -
Sprinkle salt and pepper on the beef and brown it in the leftover bacon fat over medium-high heat for about 4-6 minutes each side, then set aside.
03 -
Throw in onion, carrot, and celery and cook them until soft for about 7-10 minutes. Then add garlic and hot pepper flakes and stir for a minute until you smell the aroma.
04 -
Pour in stock, smashed tomatoes and add thyme, rosemary, Italian herbs, bay leaves, and cooked bacon. Stir it all up before putting the beef back in.
05 -
You've got options: (1) get it bubbling, turn heat down and simmer with lid on till meat falls apart, about 2-4 hours; OR (2) cover and stick it in a 275F/140C oven till super tender, about 2-4 hours; OR (3) dump everything in a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
06 -
Add salt and pepper to your liking, take out the bay leaves, and dig in!
# Additional Notes:
01 -
This hearty Italian pot roast cooks slowly until the meat practically melts in your mouth.
02 -
It tastes amazing over creamy polenta, fluffy mashed potatoes, or your favorite pasta.
03 -
Adding bacon isn't required but gives the dish an extra rich taste.