Italian Pot Roast

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  3 lbs Beef Chuck Roast
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  1 tbsp 1 tablespoon kosher salt
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  2 tsp 2 teaspoons freshly cracked black pepper
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 oz Pancetta, Cured Pork Belly
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  1 Yellow Onion(110g)
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  2 Carrots(122g)
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  2 Celery(80g)
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  6 Garlic(18g)
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  2 tbsp Tomato Paste
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  2 cup Wine, Red, Table
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  2 2 bay leaves
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  2 Thyme, Fresh(2g)
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  Parsley, Fresh

Instructions

1. 1Pat the beef chuck roast dry with paper towels. Season all sides evenly with the kosher salt and cracked black pepper. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding, add the beef and sear for 3–4 minutes per side until deeply browned on all surfaces. Transfer to a plate.
2. 2Reduce heat to medium. Add the pork bacon to the pot and cook, stirring occasionally, for 3–4 minutes until the fat renders and the bacon crisps. Add the onion, carrots, and celery; cook, stirring constantly, for 5 minutes until softened and the onion is translucent. Scrape up any browned bits from the pot bottom with a wooden spoon.
3. 3Add the fresh garlic to the pot and cook, stirring, for 1 minute until fragrant. Stir in the tomato paste until fully incorporated, then pour in the red wine while scraping the pot bottom to deglaze. Stir well to combine.
4. 4Nestle the beef back into the pot along with any accumulated juices. Add the bay leaves and fresh thyme. Increase heat to medium-high and bring the liquid to a gentle boil, then reduce heat to low, cover with a lid, and simmer for 2–2.5 hours until the beef is fork-tender and shreds easily. Check occasionally to ensure liquid remains at a low simmer.
5. 5Transfer the beef to a cutting board using tongs. Strain the braising liquid through a fine-mesh sieve into a bowl, pressing the vegetables gently; discard solids. Return the liquid to the pot and bring to a boil over medium-high heat. Cook for 8–10 minutes until reduced by one-third and slightly thickened.
6. 6Shred or slice the beef into serving-sized pieces. Divide the meat evenly into 6 airtight containers while hot, then pour the reduced braising liquid over each portion. Garnish each with fresh parsley. Let cool to room temperature, then cover and refrigerate.