Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        boneless pot roast -- larded
   4      slices        salt pork -- thin slices
   2      medium        onions -- sliced
   2      medium        carrots -- cut in 1" pieces
   1                    bay leaf
   1      pinch         thyme
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   2      cups          red wine
   2      tablespoons   tomato paste

Preparation:

Line bottom of Dutch oven or large, heavy saucepan with slices of salt pork. Add onions, carrots, bay leaf, and thyme. Place meat on vegetable bed. Add salt, pepper, and wine. Bring to boil. Cover and simmer for 3 hours, or until meat is tender. Remove meat and cut into thin slices. Arrange slices on heated serving dish and keep warm. Surround with carrots and onions from pan. Add tomato paste to pan. Stir until well blended, and simmer for 5 minutes. Pour over meat. Serve hot. Good when reheated. Serve with boiled potatoes or macaroni. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin