Instructions: In Dutch oven, brown roast in oil. In skillet or saucepan cook celery, carrot, onion, rosemary, thyme and bacon pieces, stirring constantly and until onion is golden. Add to meat. Add wine, water, bay leaves, salt and pepper. Cover and simmer 2 1/2 hours. Thicken liquid with flour blended with a little cold water or wine. Cook 30 minutes longer. Strain liquid, discarding vegetables and bay leaves. Serve gravy with sliced roast.

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