If you're in a rush this is not the meal for you. My mom would spend hours preparing and cooking this mouth watering pot roast, the house smelled like heaven all day and then when dinner finally came no one was disappointed. Serve with mashed potatoes and gravy to spoon over the pot roast and potatoes.

Ingredients

* 5 lb. top or bottom round rump or brisket of beef
* strips of salt pork
* 2 Tbs. olive oil
* 2 oz. salt pork, diced
* 1/2 tap. salt
* 1 tsp. ground pepper
* 2 garlic cloves, mashed
* 8 fresh parsley springs, leaves only
* 1 tsp. crumbled dried rosemary
* 1/2 C. dry red wine
* 2 Tbs. grated carrot
* 1/2 celery stalk, minced
* 2 tomatoes, chopped
* 1 C. boiling water
* 1/4 C. butter, melted

Directions

Choose the cut of beef you prefer and with a skewer insert length-wise through the meat 2 strips of salt pork 1/4 inch wide. Place olive oil and diced salt pork in a casserole dish and heat. Add the beef and brown slowly on all sides. Add salt, pepper and onions and cook for 10 minutes. Chop garlic and parsley together and add to dish. Sprinkle rosemary all over the meat. Cook for 5 minutes. Add the wine, cover, and simmer for 10 minutes. Add carrot, celery, tomatoes and boiling water. Simmer slowly for about 3 hours, or until meat is tender. Turn, stir, and baste occasionally. Add butter, taste for salt and pepper.