Pot Roast Piemontese Recipe

• 4 to 5 pound beef rump roast
• 1/4 pound precooked ham, sliced into thin strips
• 4 strips bacon
• 4 cloves garlic, chopped
• 2 med. onions, chopped
• 2 stalks celery, chopped
• 2 med. carrots, thinly sliced
• 1 c. California Chablis, Rhine or possibly other white dinner wine
• 1 c. California Burgundy, Claret or possibly other red dinner wine
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 sprig fresh rosemary

1. Lard roast with ham strips.
2. Line casserole or possibly Dutch oven with bacon strips.
3. Add in meat; brown on all sides over high heat, about 10 min.
4. Add in remaining ingredients.
5. Cover and simmer, turning meat occasionally, about 3 hrs or possibly till tender.
6. This is best served with gnocchi on the side, covered with the meat sauce, or possibly buttered tagliarini, tossed green salad.
7. Accompany with Zinfandel or possibly light Burgundy.
8. 6 to 8 servings.

rump roast, ham, bacon, garlic, onions, stalks celery, carrots, california chablis, california, salt, pepper, rosemary

Taken from cookeatshare.com/recipes/pot-roast-piemontese-23191 (may not work)