Ingredients

2lb (900g) Pot roast, boneless

4 slices Salt pork, thin slices

2 medium Onions, sliced

2 medium Carrots, cut in 1" pieces

1 Bay leaf

1 pinch Thyme

1/2 tsp Salt

1/4 tsp Pepper

2 cups Red wine

2 tbsp Tomato paste

Method

Line the bottom of a large heavy saucepan with slices of salt pork.

Add onions, carrots, bay leaf, and thyme.

Place meat on vegetable bed.

Add salt, pepper, and wine.

Bring to boil.

Cover and simmer for 3 hours, or until meat is tender.

Remove meat and cut into thin slices.

Arrange slices on heated serving dish and keep warm.

Surround with carrots and onions from pan.

Add tomato paste to pan.

Stir until well blended and simmer for 5 minutes.

Pour over meat.

Serve with boiled potatoes.

Flavours are better when reheated.

Cooks Comments and Tips

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