When it comes to comfort food, there is truly nothing better than pot roast. I grew up knowing just the classic version with thick-cut carrots and potatoes in a savory sauce. But I’ve come to learn over time that one of the greatest qualities of pot roast is that it’s a blank slate willing to be transformed with any flavors you please. Everything from French onion pot roast to smoky, slightly spicy harissa pot roast to bold-flavored Mississippi pot roast, and so many more.

These days my favorite version is Italian pot roast, or Stracotto. You get tender braised beef that falls apart with the touch of your fork, but I’d argue the star of the dish is the sauce. The beef is cooked in a rich red wine and tomato-based sauce flavored with pancetta, a classic mix of aromatic vegetables, lots of garlic, plus woodsy fresh rosemary and thyme. Spoon this pot roast over a bowl of creamy polenta or noodles and you have a cozy, impressive dinner.

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Key ingredients in Italian pot roast

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What to serve with Italian pot roast

Italian Pot Roast

Serves 4 to 6

4 ounces pancetta, 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

1. Arrange a rack in the lower third of the oven and heat the oven to 350 F.

2. Cook 4 ounces diced pancetta in a Dutch oven or heavy-bottomed pot oven-safe pot over medium heat, stirring occasionally, until lightly browned, 6 to 8 minutes. Meanwhile, pat one (3- to 4-pound) boneless beef chuck roast dry with paper towels. Season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper.

3. When the pancetta is ready, use a slotted spoon to transfer it to a large plate. Add the roast to the pot and sear until well-browned on two sides, 3 to 4 minutes per side. Transfer to the plate with the pancetta.

4. Add diced large yellow onion, peeled and diced large carrots, diced celery, minced garlic cloves, and remaining 1 teaspoon kosher salt. Cook, stirring occasionally, until the onions are softened, 5 to 8 minutes. Stir in 2 cups dry red wine and bring to a boil. Boil for 1 to 2 minutes.

5. Stir in the reserved pancetta, one (14.5-ounce) can low-sodium beef broth, one (14-ounce) can crushed tomatoes, dried bay leaves, fresh thyme sprigs, and fresh rosemary sprig. Bring to a simmer. Return the roast and any accumulated juices to the pot.

6. Cover and transfer to the oven. Cook until the meat is very tender and gently falling apart when pricked with a fork, 3 to 3 1/2 hours.

7. Skim off some of the fat from the surface if desired. Remove and discard the bay leaves, thyme sprigs, and rosemary sprig. Shred the roast into bite-size pieces right in the pot with tongs. Stir in balsamic vinegar if desired. Taste and season with more kosher salt as needed. Garnish with chopped fresh parsley leaves if desired.

(Kelli Foster is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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