Sunday Pot Roast

This recipe makes a simple, hearty pot roast meal that is mostly hands-off, since it cooks in the oven for 3-4 hours (or slow cooker, see below).

3-4 lb beef chuck roast
4 oz pancetta, diced
1 onion, sliced
4 garlic cloves, smashed
2-3 sprigs rosemary
2-3 sprigs thyme
4 carrots, sliced on the diagonal into big chunks
1 lb potatoes, halved or quartered if large
1 T Worchestershire sauce
1 c beef broth (if seems dry, add another ½ cup)
½ c red wine
Kosher salt and black pepper
Chopped parsley for garnish

Preheat oven to 275 degrees. Salt and pepper the beef on both sides.

Place the pancetta in a 6-8 quart Dutch oven or large oven safe pot. Turn heat to medium and cook pancetta, stirring occasionally, until mostly cooked. Add the onions, garlic and herbs to the pot. Saute for several minutes, then move onions to the sides of the pot and add the beef. Brown on both sides.

Add the Worcestershire sauce, broth, and wine. Add the carrots and potatoes, tucking them in around the roast. Sprinkle all with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cover the pot with a lid, transfer to the oven and cook for 3-4 hours.

Remove roast to a plate and cover with foil (or place in a warm oven). Keep vegetables warm in a warm oven. Drain cooking juices and let fat rise to the top (refrigerating the juices will speed the process) or use a fat separating measuring cup. Skim fat off the top.

Place beef, sliced if desired, on a platter, and scatter vegetables around. Sprinkle with salt and pepper. Ladle the cooking juices over the roast and garnish with parsley.

For Slow Cooker: be sure to sear meat first, either in slow cooker if you have one that has that function, or in a separate pan. For best flavor, also saute pancetta, onions, garlic before beginning to slow cook. Add ½ cup more liquid, either wine or broth, and leave potatoes and carrots in larger chunks. Cook on high 6-8 hours or 10-12 hours on low.