Carne Mechada Chilena - Chilean-style Pot Roast

Generously salt and pepper the roast on all sides. Peel and slice the onions into thin slices. Chop the garlic. Peel and slice the carrots crosswise into thin slices. Chop the bell pepper. Wash and slice the mushrooms.

Place the bacon in a dutch oven or other heavy pot large enough to hold the roast. Brown the bacon over medium heat until crispy. Remove bacon from the pot, reserving the rendered fat in the pot.

Turn the heat up to medium-high and brown the roast on all sides. Remove roast to a plate and set aside.

Add vegetables to the pot along with the aji panca paste and 1 teaspoon garlic salt, and cook over low heat until onions are soft and fragrant, about 5-8 minutes.

Add the beef back to the pot (place on top of the vegetables). Pour the red wine over the meat and simmer uncovered until most of the liquid has boiled away.

Add the beef broth, cover, and simmer over low heat for 30 minutes. Turn the roast over and simmer for another hour, or until beef is very tender. Turn off the heat and left roast cool in the liquid for about 20 minutes.

Remove meat to a plate or cutting board. Pour cooking liquid through a strainer, reserving liquid and discarding vegetables. Place cornstarch in a small bowl. Whisk 1/4 cup of the broth into the cornstarch until smooth. Set aside. Pour remaining reserved broth into a large skillet and bring to a simmer. Whisk in the cornstarch mixture. Simmer broth until reduced and thickened, about 10 minutes. Taste for seasoning and season with salt and pepper as needed.

Slice roast across the grain into thin slices, and place slices into the gravy to heat them. Serve warm, with extra gravy on the side.