Stir in the garlic and red pepper flakes, cooking for 1 minute until fragrant.
Build the Sauce:
Pour in the beef broth and crushed tomatoes. Stir in the thyme, rosemary, Italian seasoning, bay leaves, and cooked bacon. Mix well.
Braise the Beef:
Return the seared beef to the pot, nestling it into the sauce.
Stovetop Method: Bring the mixture to a boil, then reduce to a low simmer. Cover and cook for 2-4 hours, until the beef is fall-apart tender.
Oven Method: Preheat the oven to 275°F. Cover the pot and transfer it to the oven. Cook for 2-4 hours.
Slow Cooker Method: Transfer everything to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
Finish and Serve:
Once the beef is tender, season the sauce with salt and pepper to taste. Remove the bay leaves.
Serve the pot roast with its sauce over mashed potatoes, polenta, pasta, or crusty bread. Garnish with freshly grated Parmesan and chopped parsley if desired.
Variants :
Wine-Braised Pot Roast: Replace 1 cup of beef broth with a dry red wine for a richer, deeper flavor.
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