Italian-Style Pot Roast

Name: Italian-Style Pot Roast
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 8 ounces, bacon (about 8 slices), chopped; , Vegetable oil; 1 , boneless beef chuck-eye roast (5 to 6 pounds), tied; 2 medium, onions, chopped medium; 4 medium, carrots, peeled and cut into 1-inch chunks; 6 medium, garlic cloves, sliced thin; 1 1/2 cups, dry red wine; 2 tablespoons, tomato paste; 1/2 ounce, dried porcini mushroom, rinsed; 1/2 teaspoon, red pepper flakes; 2 teaspoons, dried oregano leaves; 2 , bay leaves; 1 (28-ounce) can, crushed tomato; 1 3/4 cups, low-sodium beef broth; 2 cups, low-sodium chicken broth; 4 tablespoons, chopped fresh parsley leaves

2 comments

Although pot roast is touted as the ultimate one-pot meal, few recipes warrant ever making again. Could we redeem this classic?

SERVES6 to 8

WHY THIS RECIPE WORKS

For a tender pot roast recipe with an Italian spin, we chose the boneless chuck-eye roast, which, unlike the other cuts we tested, was moist and flavorful and had none of the unpleasant dry, tough qualities of the others. To create a solid ...

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