Italian-Style Pot Roast

Ingredients

Lot of stuff here, but only the roast is expensive. There's a bit of prep required here, but the end result is great.

Easy-prep onion

Cut the top of the onion, and then cut it in half down the middle

Peel off the skin and then cut up to, but not through, the stem

Slice across the onion to finish

Easy-mince garlic

Smash the clove with the flat of the knife

Rock the knife back and forth to mince

Porcini mushrooms pack a lot of flavor. You'll need to rinse them.

And then mince them

Skin the carrots until they're bright orange

Then cut into chunks

Start cooking with the bacon.

Get it nice and brown and a bit crispy. Browning is flavor.

Add it to the pot

Now the veggies need to be browned. Keep the heat medium-high.

Once they turn brown like this, we need to deglaze it to get nice tasty bits from the bottom

Water will work, but a nice dry red wine would add flavor.

Scrape all the bits off the bottom

And then add the whole thing to the pot

Salt and pepper the roast

Add a 14oz can tomatoes (this is 28oz, which is way too much), and a couple bay leaves

Cover and cook on high for 3-4 hours

Roast is done when the temp is above 180. This isn't pan-frying or grilling, so the temperature's different

Serve the roast with some of the sauce from the bottom of the pot.