Ingredients

2lb (900g) Pot roast, boneless

3 medium Carrots, sliced

2 medium Onions, thinly sliced

1/2 tsp Salt

1/4 tsp Pepper

1 pinch Thyme

1 Bay leaf

2 Cloves

1 cup Red wine

4 Bacon strips, cut in small pieces

1 Calf's foot, or calf's knuckle

1 cup stock

4 Tomatoes, peeled and quartered

16 Green pitted olives

1 tbsp Arrowroot

Method

Cut beef into 2-inch cubes.

In a bowl, combine meat, carrots, onions, salt, pepper, thyme.

bay leaf, cloves, and wine.

Let stand for 12 hours, turning meat occasionally.

Dry meat with paper towels.

Drain marinade.

Place vegetables from marinade in a cheesecloth bag tied with a string.

In Dutch oven or large, heavy saucepan, place bacon and cook over low heat for 5 minutes.

Remove bacon and set aside.

Raise heat under pan.

When fat is hot, add meat and cook until well browned on all sides.

Lower heat.

Cover and simmer for 20 minutes.

Add calf's foot, bag of vegetables, stock, marinade, and tomatoes.

Return bacon to pan and bring to the boil.

Cover tightly and simmer for 3 hours.

Meanwhile, cook olives in boiling water for 5 minutes and drain.

Cut beef into thin slices.

Arrange slices on heated serving dish and keep warm.

Bone the calf's foot and dice the meat.

Remove meat to serving dish.

Add olives, and arrowroot dissolved in water to pan.

Cook for 5 minutes then pour over the meat.

Cooks Comments and Tips

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