Pot Roast A La Marseillaise

Preparation

1. Step 1

   Preheat oven to 300 degrees.

2. Step 2

   Place pancetta in a 5- to 6-quart ovenproof casserole dish, and saute over medium heat until it is browned. Remove pancetta, leaving fat in pan. Set pancetta aside.

3. Step 3

   Season flour with salt and pepper, dust beef roast with flour and brown it in casserole over medium-high heat. Remove it from casserole, and set aside. Drain all but a film of fat from pan.

4. Step 4

   Add onion, carrots, celery and garlic, and cook, stirring, over medium heat until they have softened. Add red wine, and cook over medium-high heat until reduced to about one cup. Stir in the tomato paste. Return beef to pan, and add thyme, bay leaf and stock. Bring to a simmer, cover and place in oven for 3 hours, or until meat is very tender.

5. Step 5

   Remove meat from casserole. Skim any excess fat from the liquid, place casserole over medium-high heat and reduce liquid until it has thickened somewhat.

6. Step 6

   Slice pot roast in ½-inch-thick slices, and return them to casserole in the sauce. Scatter olives, reserved pancetta and parsley over meat, and serve. The recipe can be prepared a day in advance through Step 4 and refrigerated overnight.