Wine Braised Pot Roast

Heat oven to 300. Sprinkle grill seasoning or salt and pepper all over the roast.

In a large Dutch oven or oven safe pot over medium-high heat, heat the oil. Sear the roast on all sides until browned, about 2 minutes on each side. Remove the roast to a plate and set aside.

Saute the bacon until almost crisp. Remove the bacon to paper towels to drain. Remove and discard all but 1 tablespoon of the drippings. Add chopped onion and celery to the drippings and cook until just softened. Add the garlic and carrots and saute for 1 minute. Stir in tomato paste, wine, and chicken broth. Put the roast and bacon back in the pot and add the bay leaves, rosemary, and pearl onions. Bring back to a simmer. Cover tightly and bake for 3 hours, turning the roast after 2 hours.

Strain juices from the roast and pour the juices into a saucepan. Cover the roast and vegetables and keep warm.

Put the saucepan with strained juices over medium high heat and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Taste and add salt and pepper, as needed. Slice the roast and serve with the vegetables and juices.

Serves 6.

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