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Italian Pot Roast
Ingredients
- 4 ounces pancetta or bacon, diced
- 1 (3- to 4-pound) boneless beef chuck roast, trimmed of excess surface fat
- 3 teaspoons kosher salt, divided, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 1 large yellow onion, diced (about 2 cups)
- 2 large carrots, peeled and diced (about 2 cups)
- 2 medium stalks celery, diced (about 2/3 cup)
- 4 cloves garlic, minced
- 2 cups dry red wine
- 1 (14.5-ounce) can low-sodium beef broth (scant 2 cups)
- 1 (14-ounce) can crushed tomatoes (1 3/4 cups)
- 2 dried bay leaves
- 2 sprigs fresh thyme
- 1 large sprig fresh rosemary
- 2 teaspoons balsamic vinegar (optional)
- Chopped fresh parsley leaves, for garnish (optional)
- Serving options: crusty bread, cooked egg noodles, creamy polenta
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