Mother's Beef Pot Roast

     Pot roast!  Who doesn't love it?  Here is a wonderful Italian version of this old favorite.

5 pound top or bottom round, rump or brisket
Strips of salt pork or bacon
 2 T. olive oil
1/2 t. salt 2 cloves garlic - minced
1/2 t. salt
1 t. freshly ground black pepper
1/3 pound onions, peeled and sliced
1 t crumbled dried rosemary
1/2 red pepper, sliced
1/2 cup dry red wine -- Chianti works great
2 carrots, chopped
1 celery stalk, chopped
1 12oz. can chopped tomatoes
1 cup boiling beef broth

Heat olive oil and salt pork or bacon in heavy Dutch oven.  Render fat from bacon and
 remove.  Salt and pepper the beef on both sides and brown in pan.  Add onions, garlic,
 rosemary, wine, red pepper, carrots, celery, tomatoes, and beef broth. 
Cover pan and place in a 325 degree oven for 3 hours or until meat is very tender. 
Remove meat from and cover.  Skim some fat from the sauce and reduce slightly.
Salt to taste.  Top meat with some of the sauce and serve the extra on the side
with mashed potatoes or potato croquettes.