Italian Pot Roast

themodernproper.com

Carolyn Norris

1 (3-pound) chuck roast, fat trimmed, cut into approximately 3-inch pieces

1 tablespoon kosher salt

2 teaspoons freshly cracked black pepper

2 tablespoons extra-virgin olive oil

4 ounces pancetta or good-quality bacon, diced

1 small yellow onion, finely chopped

2 large carrots, peeled and diced

2 to 3 celery ribs, finely chopped

6 garlic cloves, minced

2 tablespoons tomato paste

2 cups light red wine, such as pinot noir

2 bay leaves

2 sprigs fresh thyme

Finely chopped fresh flat-leaf parsley leaves, for serving

Mashed potatoes or cooked egg noodles, for serving

Directions at themodernproper.com

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