Italian-Style Pot Roast | America's Test Kitchen

Ingredients

• 8 ounces bacon (about 8 slices), chopped
• Vegetable oil
• 1 boneless beef chuck-eye roast (5 to 6 pounds), tied
• 2 medium onions, chopped medium
• 4 medium carrots, peeled and cut into 1-inch chunks
• 6 medium garlic cloves, sliced thin
• 1 1/2 cups dry red wine
• 2 tablespoons tomato paste
• 1/2 ounce dried porcini mushroom, rinsed
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried oregano leaves
• 2 bay leaves
• 1 (28-ounce) can crushed tomato
• 1 3/4 cups low-sodium beef broth
• 2 cups low-sodium chicken broth
• 4 tablespoons chopped fresh parsley leaves