Italian Roast Beef

I like this because it makes a lot of sauce, so I can serve it over spaghetti, or at the very least with a loaf or two of crusty Italian bread for sopping up the gravy. This makes the house smell so good! Just make sure to keep checking that the roast is completely covered with tomato sauce.

Italian Roast Beef

1 (3-lb) boneless beef chuck roast
3 cloves garlic
1/4 c. olive oil
2 tsp. salt
1 tsp. ground pepper
1/4 c. chopped bacon
2 c. chopped yellow onion
1 c. chopped carrots
1 c. chopped celery
1 large green pepper, halved
1 clove garlic
3 to 4 (26 oz.) cans of tomato sauce
1/4 c. chopped parsley
1/4 c. chopped basil


In a large roaster or Dutch oven, heat oil over medium-high heat. Prepare roast for brazing with the following directions: Pat the roast dry with paper towels. Cut slits into the roast with a sharp knife and insert garlic cloves into the slits. Season roast amply with salt and pepper.
Add beef to pan and cook, turning, to brown all sides. Once browned, remove roast from pan and set aside.

Make the sauce: To fat left in pan, add bacon and cook until browned. Add chopped yellow onion, carrots,and celery and cook until lightly browned. Add garlic and green pepper. Return beef to pan.

Add tomato sauce over beef along with fresh parsley and basil. Make sure meat is completely covered with tomato sauce. Bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, 2 to 3 hours, occasionally turning meat. (Or bake in the oven at 325 for 2 to 3 hours.) Add extra tomato sauce to beef in pan as needed to keep beef covered with liquid as it cooks. Makes 6 to 8 servings.