Brasato al Vino Rosso

Ingredients

• 1 (3-4 lb) pot roast
• salt and pepper, to taste
• 5 slices thick cut bacon, diced
• 1 medium onion, chopped
• 1 carrot, scraped and chunked
• 2 ribs celery, cut into chunks
• 4 garlic cloves
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 T. tomato paste
• 2 c. dry red wine
• 2 c. beef broth

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