I prefer bottom round for pot roast because it yields nice thin, neat slices. Many cooks prefer a chuck roast because it is fattier and juicier, as with a classic pot roast. Either is fine. The bottom round will take longer to cook and is done only when easily pierced with a fork.

1 4-lb beef, bottom round
1/4 pound salt pork, lean, cut into small cubes
salt and pepper
1 onion, coarsley chopped
1 clove garlic, coarsley sliced
2 carrots, scraped and chopped
5 1/2 cups water
1 cup dry white wine
3 cups chicken stock
6 tablespoons tomato paste
10 parsley sprigs
1 bay leaf
1 teaspoon dried thyme
1 3 ounce jar spanish olives, pitted and rinsed in cold water
16 cherry tomatoes
16 pearl onions, cooked
3 tablespoons butter

1. Preheat oven to 350 degrees

2. Cook salt pork in  skillet until rendered of fat and remove to drain, leaving fat in skillet

3. Sprinkle meat with salt and pepper and brown on all sides well and transfer to Dutch oven or roasting pan. Add onions, garlic, and carrots to skillet and brown vegetables lightly before adding to meat.

4. Pour off fat from skillet, add water and bring to a boil while stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Add to Dutch oven with wine and stock and parsley, bay leaf and thyme. Bring to a boil on top of the stove and whisk in tomato paste.

5. Cover closely and bake about 21/2 hours or until meat is tender. Remoe meat and skim off fat. Boil liquid until reduced by one-quarter.

6. While sauce is boiling saute pearl onions in the butter until brown and cook briefly with the tomatoes.

7. Carve meat and arrange on a platter and pour sauce over it. Garnish with onions, tomatoes, olives, and salt pork bits. Serve remaining sauce on the side.

Servings:6-8