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This beef roast is so amazingly delicious! With a few techniques and the right tools, this roast will be something to consider making on a weekly basis. And if you plan ahead, you can slice a portion of the roast extra thin and save for making sandwiches the next day. Beef dip anyone?

Things You Will Need:

• 1 (3 1/2 pound) chuck roast, boneless

• Salt and ground black pepper

• 4 oz pancetta, cut into 1/4-inch cubes

• 2 medium onions, chopped medium (about 2 cups)

• 2 medium carrots, chopped medium (about 1 cup)

• 2 ribs celery, chopped medium (1 cup)

• 1 Tbsp tomato paste

• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)

• 1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon)

• 1 can (14 1/2 ounces) diced tomatoes, drained

• 1 Tbsp chopped fresh oregano

• 1 teaspoon minced fresh rosemary

How To Prepare:

1. Start by prepping your roast; salt liberally and set aside to let it get to room temperature while you prep all of your veggies. You can trim some of the fat off, but make sure to keep a little bit — this helps keep the roast nice and moist while cooking.
2. Bring out your Dutch oven and pour some water into it. Add the pancetta and cook over medium to low heat, slowly crisping the meat up. Once the pancetta is nice and crispy and brown, remove and set aside.
3. Next, you'll want to preheat your oven to about 300 degrees fahrenheit. Bring your attention back to the roast by patting it dry with a paper towel. Place the roast in the Dutch oven and brown on all sides, then remove and set aside again. Add your mirepoix to the pot and add salt while they are sautéing over medium high heat for about 2-3 minutes.
4. Then you'll want to add in the tomato paste to the veggies and stir well. Continue sautéing for another 1-2 minutes. Crank up the heat to high while you add in the tomatoes, pancetta, herbs and red wine. Bring your roast back into the pot and wedge it in between all of your goodies that are in the pot. Put a lid on it and put it into the oven for three hours. Be sure to turn the roast halfway through the cooking time. Use tongs!
5. After three hours, you can remove the Dutch oven from the oven and bring it back to the stove top. Take the roast out and transfer to a bowl covered with foil. Skim off the fat from the liquid in the pot. Whisk the liquid to break apart the veggies. Or you can use an immersion blender if you have one. Turn up the heat on the stove top and bring the sauce to a boil until it starts to reduce. You want to bring the volume of the liquid down to about 3 1/2 cups. Next, strain the liquid through a strainer or cheese cloth. Use a spatula to press down on the solids to extract as much juice as possible. Keep an eye on your roast in the bowl, some liquid should be at the bottom. You can add these juices to your sauce. Continue to reduce liquid in the Dutch oven until it's reduces to 1  1/2 cups. Taste and season with salt and pepper as needed.
6. Prepare the roast for serving by slicing into 1/2 inch thick slices. Pour your sauce over them and serve with mashed potatoes and your favorite green veggies. At my house, we love asparagus. Don't forget to have crusty bread at the table — it's perfect for sobbing up all that wonderful sauce you've created.

Finished!

Note: If you don't own a dutch oven you can still make this recipe! Just substitute for a large oven safe pot with a lid. And, of course, don't forget to save some of the wine you used for the recipe and pour yourself a glass to enjoy at dinner. Delish!

Article Source: Simply Recipes