Italian Pot Roast

Ingredients :

• 4 oz bacon, chopped
• 3 lbs beef roast (such as chuck roast or bottom round)
• 2 bay leaves
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 1 tablespoon minced garlic
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 (14.5 ounce) can diced tomatoes
• 2 cups beef broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste

Instructions :

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. In a large oven-safe pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. Season the beef roast with salt and pepper. Increase the heat to medium-high and brown the beef roast in the bacon fat on all sides. Remove the beef and set aside.
4. In the same pot, add the diced carrots, celery, onion, and minced garlic. Sauté for about 5 minutes until the vegetables begin to soften.
5. Tie the bay leaves, rosemary sprig, and thyme sprig together with kitchen twine (this makes it easier to remove later) and add them to the pot with the sautéed vegetables.
6. Stir in the Italian seasoning, red pepper flakes, and season with additional salt and pepper to taste.
7. Return the cooked bacon and browned beef roast to the pot.
8. Pour in the diced tomatoes (with their juices) and beef broth. Bring the mixture to a simmer.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Braise the pot roast in the oven for 2.5 to 3 hours, or until the beef is fork-tender and easily pulls apart.
11. Once done, remove the pot from the oven. Discard the bay leaves, rosemary, and thyme sprigs.
12. Slice or shred the beef and serve with the vegetables and cooking juices.