1 3 1/2 to 4 pound boneless beef chuck pot roast
3 Tbs olive oil
2 ounces Pancetta, chopped
1 medium onion, chopped
2-3 cloves garlic, minced
1 cup hearty red wine (I use a medium-priced MERLOT)
2 cups beef broth(I use College Inn low sodium)
28 ounce can Italian peeled tomatoes, drained and chopped (I use tomatoes from the San Marzano region which are sweeter because they are sun-dried.)
1 cup sliced carrot
1/2 cup sliced celery
2 Tbs snipped fresh Italian flat-leaf parsley
1. Trim excess fat from meat. In a 4-6 quart Dutch oven, brown roast on all sides in hot oil. Remove meat from pan; season with salt and pepper.
2. Pour off most of fat, reserving 2 Tbs of drippings. Add Pancetta, onion and garlic to drippings. Cook and stir about five minutes or until onion is tender. Remove from heat; let stand for about 1 min. Carefully add the wine. Return to heat; bring to boiling. Boil gently, uncovered, about 10 min or until most of liquid evaporates.
3. Return meat to Dutch oven. Add beef broth, tomato, carrot, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 2 1/2 to 3 hours or until meat is tender. Uncover and simmer until sauce is desired consistency. (I added some corn starch mixed with a little water here). Transfer to a serving dish, garnish with a parsley sprig, and serve over mashed potatoes or polenta. Delicious!!
