Instructions: In Dutch oven, saute bacon and then add carrot and onion. Cook 2 minutes. Remove vegetables and bacon. Crumble bacon and set aside with vegetables.

Coat roast with flour and brown on all sides in bacon fat. Add cooked vegetables, bacon and remaining ingredients. Bring sauce to a boil. Cover and simmer meat on medium-low heat 2 hours or until tender.

When done, slice meat and pour sauce over slices.

This recipe yields 6 to 8 servings.

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