Pot Roast Sunday

I use to love my mom's pot roast and that is saying a lot cause she was not one who liked to cook. Sadly I didn't ask for the recipe and she now has Alzheimer's and doesn't remember. So I came up with my own and although it's not my mom's it is really delicious. Hope you like it as much as we do.

Thanks
Monica

beef chuck roast
	olive oil once around the pan
1 pkg	panchetta (or bacon works too)
1	onion diced
5	carrots, one diced, the other 4 chunks
1	stalk celery diced
3	garlic cloves minced
3 Tbsp	tomato paste
1 c	red wine
1 bx	unsalted beef stock
3	red potatoes, peeled and cut into 12ths
1 Tbsp	butter
	salt and pepper to taste
1/2	shallot dices
	handful of parsley roughly chopped 1  put a dutch oven on medium heat and add the olive oil and then when it's hot the panchetta can cook until it's crispy. Remove the bacon and set aside on a papertowel.Keep the bacon fat in the pan. 2  Season the meat with salt and pepper on all sides. and sear in the pan on all sides and remove from the pan 3  Put the onion in the pan add a pinch of salt. Cook a few minutes add the carrot and celery and garlic and cook. 4  Add the tomato paste and cook a few minutes 5  Add the wine and scrap the bottom of the pan to get all the brown bits off the pan 6  return the panchetta and the beef to the pan. Add the beef stock and cook on the stove until it simmers. Preheat the oven to 350 7  Put the cover on and put it in the oven. Cook for 2 1/2 hours, I flip it 1/2 way through so the meat gets submerged on each side. 8  at the ending or the 2 1/2 hours cut the potatoes, the shallots and the carrots and add them to the pan. Return to the oven and cook another 1 or 2. 9  remove meat from pan and slice. Plate the dish and top with the parsley! I served it with homemade bread and it was delish! Enjoy!