Pot roast 2

4 PERSONS INGREDIENTS BRAISED 06026 a nice piece of beef (rump, codon or priest's hat) about 1 kg, 50 g butter, 50 g of bacon 1 large onion, half carrot, 1 stick of celery, tomato sauce or fresh tomatoes, 2 cloves, half a glass of good red wine, a ladle of broth, nutmeg (optional), salt and pepper the meat Lardellate with some dice Bacon and put it in a pan where you did FRY the butter.

Brown the meat on all sides, pour over the wine and when evaporated, add the vegetables cut into thin slices, cloves, broth, a spoonful of tomato sauce or 2 fresh tomatoes; Add salt, pepper and season, if desired, with a little nutmeg.

Simmer over low heat for about six hours.

Pass through a sieve the sauce with the veggies and pour over the meat.

The pot roast is so ready.