Italian Pot Roast (Stracotto)

1. Preheat your oven to 325°F (165°C).
2. In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until it becomes crispy. Remove the bacon from the pot and set it aside, leaving the bacon fat in the pot.
3. Season the beef with salt and pepper. Brown the beef in the same pot with the bacon fat over medium-high heat until all sides are well-browned, about 3-4 minutes per side. Remove the beef from the pot and set it aside.
4. In the same pot, add the diced onions, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5-6 minutes.
5. Add the diced tomatoes, Italian seasoning, red pepper flakes, bay leaves, rosemary, and thyme to the pot. Stir well to combine.
6. Return the beef and bacon to the pot, nestling them into the vegetable mixture. Pour the beef broth over the top.
7. Cover the pot with a lid and transfer it to the preheated oven. Let it roast in the oven for about 3-4 hours, or until the beef is tender and easily shreds with a fork.
8. Once the beef is cooked, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir it into the vegetable mixture.
9. Taste and adjust the seasoning with salt and pepper if needed.
10. Serve the Italian pot roast hot, garnished with fresh parsley if desired. Enjoy this hearty and flavorful dish with your favorite side dishes, such as mashed potatoes, polenta, or crusty bread.

Buon appetito!