Italian Pot Roast (Stracotto)

Ingredients:

Meats:

• 4 oz Bacon
• 3 lbs Beef

Fruits and Vegetables:

• 2 Bay leaves
• 1 cup Carrot
• 1 cup Celery
• 1 tbsp Garlic
• 1 cup Onion
• 1 sprig Rosemary
• 1 sprig Thyme
• 1 (14.5 ounce) can Tomatoes

Conserves:

• 2 cups Beef broth

Culinary Aids and Spices:

• 1 tsp Italian seasoning
• 1/2 tsp Red pepper flakes
• Salt and pepper to taste

Directions:

1. Preheat the oven to 325°F (165°C).
2. In a large Dutch oven, cook the bacon over medium heat until crisp. Remove and set aside, leaving the bacon grease in the pot.
3. Season the beef with salt and pepper, then sear it in the bacon grease until browned on all sides. Remove and set aside.
4. In the same pot, add the carrots, celery, onion, and garlic. Cook until softened, about 5 minutes.
5. Stir in the Italian seasoning, red pepper flakes, bay leaves, rosemary, and thyme.
6. Return the beef and bacon to the pot, along with any juices that have accumulated.
7. Pour in the beef broth and canned tomatoes, including the juices.
8. Cover the pot and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the beef is tender and can be easily shredded with a fork.
9. Remove the bay leaves, rosemary, and thyme sprigs before serving.
10. Enjoy this tender and flavorful Italian pot roast with your favorite sides. Buon appetito!