Italian pot roast

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

Ingredients

• 1.5 kilograms beef, trimmed of fat and cut into pieces 
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 100 grams pancetta or good-quality bacon, diced
• 1 small yellow onion, chopped
• 2 large carrots, peeled and diced
• 2-3 celery stalks, chopped
• 6 garlic cloves, minced (optional)
• 2 tablespoons tomato paste
• 2 cups light red wine, such as Pinot Noir
• 2 bay leaves
• 2 sprigs fresh thyme
• Chopped fresh parsley leaves, for serving
• Mashed potatoes or pasta, for serving

Step-by-step instructions

1. Preheat the oven to 170°C with a rack in the middle position.
   
2. Season the beef generously with salt and pepper. Heat the olive oil in a cast-iron pot 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 the heat to medium. Add the pancetta and cook, stirring occasionally, until crisp and the fat has rendered, 3 to 4 minutes. Add the onion, carrots, and celery and cook, stirring constantly, until softened, 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 until combined. Pour in the wine and stir to incorporate.
   
4. Return the meat to the pot along with any accumulated juices, submerging it. Add the bay leaves and thyme. Increase the heat to high and bring to a boil, then cover the pot and transfer it to the oven. Cook for about 2 hours, or until the meat is tender and easily pierced with a fork. Discard the bay leaves and thyme stems. Using tongs, transfer the meat to a serving platter and cover it with aluminum foil to keep warm.
   
5. Return the pot to medium-high heat and bring the liquid 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!