Instructions

1. 1

   Put oven rack in the middle and preheat oven to 325

2. 2

   Heat oil in a large dutch oven until hot but not smoking. Meanwhile, pat meat dry and season with salt and pepper. Brown meat on both sides for about 10 minutes total. ( if the bottom of your pan starts to scorch turn down the heat some).

3. 3

   Remove meat from pan and let rest on a plate.

4. 4

   Add bacon to pan and saute until browned.

5. 5

   Add the veggies and cook until they are softened and golden brown.

6. 6

   Add garlic, thyme, rosemary and saute for 1 minute. Then add tomato paste and stir in and cook for 1 minute.

7. 7

   Add wine and boil until liquid is reduced by half.

8. 8

   Add water to the pan and bring to a simmer. Return meat and any juices to the pan. Cover the pot with the lid and transfer to the oven.Cook for 2 1/2 to 3 hours or until meat is very tender.

9. 9

   Remove from pan and slice across the grain.

10. 10

    Serve on top of potatoes or grits and top with sauce from pan.