Braised Beef with Pancetta, Mushrooms and Red Wine
- Makes4 to 6 servings
- Cook Time2 hours 40 minutes
- Slow Cook Time10-11 hours
- Active time plus cooling40 minutes active
- 8
This recipe is a pot roast spin on classic French boeuf bourguignon, brightened up with a generous handful of fresh herbs. For faster cooking, we divide a chuck roast into three pieces by pulling the roast apart at its natural seams, them trimming away the excess fat. Tying each piece with kitchen twine compacts the shapes so all the pieces fit in the pot and cook evenly. The parsley and tarragon aren't needed until the very end, so to save time and ensure that their flavors and color stay fresh, prep them during the natural pressure release. Chunks of warm, crusty bread or buttery mashed potatoes are the perfect accompaniment for this hearty braise.
Don't discard the fat left in the pot after cooking the pancetta. Using it to brown the tomato paste creates a meaty, flavorful base for the braise.
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