Italian Pot Roast Recipe

• 3-4 lbs. chuck roast, cut in 1 1/2 inch cubes
• flour
• 4 oz. pancetta, cut in 1/4 inch cubes (ask your deli person to cut the pancetta 1/4 inch thick for you)
• Veggies:
• 1 cup frozen pearl onions
• 1 cup sliced mushrooms
• 2 carrots, chopped
• 2 celery ribs, chopped
• 3-4 cloves garlic, chopped
• 2-3 tbs. olive oil
• 3-4 red potatoes, cut in chunks
• 14.5 oz. can diced tomatoes
• 750 ml dry red wine
• 1 tbs. fresh rosemary, chopped, or 1/2 tbs. dried
• 1 bay leaf
• 1/2 tsp. dry thyme
• 2 tbs. chopped parsley
• 4 oz. tomato sauce
• optional: rosemary dumplings (see links)

Directions