Pot Roast A La Marseillaise

• 4 ounces pancetta, cut in half-inch cubes
• 3 tablespoons flour
• Salt and freshly ground black pepper
• 3 1/2 pounds boneless beef rump roast, in one piece
• 2 medium onions, chopped
• 3 medium carrots, peeled and chopped
• 1 stalk celery, chopped
• 4 cloves garlic, peeled and minced
• 2 cups fruity red wine, like Beaujolais
• 3 tablespoons tomato paste
• 2 tablespoons fresh thyme leaves
• 1 bay leaf
• 1 1/2 cups veal or beef stock
• 1/2 cup pitted black French or Italian olives
• 1/2 cup pitted green French or Italian olives
• 1 tablespoon chopped parsley

1. Preheat oven to 300 degrees.
2. Place pancetta in a 5- to 6-quart ovenproof casserole dish, and saute over medium heat until it is browned.
3. Remove pancetta, leaving fat in pan.
4. Set pancetta aside.
5. Season flour with salt and pepper, dust beef roast with flour and brown it in casserole over medium-high heat.
6. Remove it from casserole, and set aside.
7. Drain all but a film of fat from pan.
8. Add onion, carrots, celery and garlic, and cook, stirring, over medium heat until they have softened.
9. Add red wine, and cook over medium-high heat until reduced to about one cup.
10. Stir in the tomato paste.
11. Return beef to pan, and add thyme, bay leaf and stock.
12. Bring to a simmer, cover and place in oven for 3 hours, or until meat is very tender.
13. Remove meat from casserole.
14. Skim any excess fat from the liquid, place casserole over medium-high heat and reduce liquid until it has thickened somewhat.
15. Slice pot roast in 1/2-inch-thick slices, and return them to casserole in the sauce.
16. Scatter olives, reserved pancetta and parsley over meat, and serve.
17. The recipe can be prepared a day in advance through Step 4 and refrigerated overnight.

pancetta, flour, salt, boneless beef rump roast, onions, carrots, celery, garlic, fruity red wine, tomato paste, thyme, bay leaf, veal, black, italian olives, parsley

Taken from cooking.nytimes.com/recipes/5672 (may not work)