[Ghoulish Delight]

Full recipe.

4 lbs chuck roast
1 small onion, diced
2 stalks celery, diced
2 carrots, diced
1/2 lbs bacon
1 Tblsp ground corriander
1 tsp ground savory
1 can tomato sauce (no salt added)
1 can diced tomatoes (no salt added)
1 cup red wine
1 Tblsp olive oil
4 cloves garlic, crushed
salt
pepper
cumin
beef or vegetable broth (optional)

1. Rub all sides of roast with salt, pepper, and cumin
2. Heat olive oil in pot over high heat. Sear all sides of the roast and remove from pot.
3. Wrap bacon around seared roast (setting aside 2 or 3 slices) and sear again, removing from pot afterwards
4. Chop the slices of bacon you had set aside. Add the chopped bits to the hot pot and cook until fat starts to render
5. Add onions, carrots, celery, garlic, coriander, savory, salt & pepper to taste. Cook over med-high until the veggies get soft
6. Add wine, tomato sauce, tomatoes. Stir and bring to boil
7. Add bacon-wrapped roast to pot, making sure the liquid mostly covers the roast. If there isn't enough liquid, add more wine and/or some broth to cover.
8. Turn heat down to a fast simmer. Cover and let simmer for an hour.
9. After an hour, reduce heat further, try to get it down to just under a simmer. Cover for at least 2 more hours, the longer the better.