Italian Pot Roast (Stracotto)

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

subheading: Meat:

4 oz Bacon

3 lbs Beef (such as chuck roast or brisket)

subheading: Fruits & vegetables:

2 Bay leaves

1 cup Carrot, chopped

1 cup Celery, chopped

1 tbsp Garlic, minced

1 cup Onion, chopped

1 sprig Rosemary

1 sprig Thyme

1 (14.5 ounce) can Tomatoes, diced or crushed

subheading: Preserves:

2 cups Beef broth

subheading: Culinary aids and spices:

1 tsp Italian seasoning

½ tsp Red pepper flakes (adjust to taste)

Salt and pepper, to taste

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