3 pounds chuck roast 3 slices bacon 1/4 teaspoon black pepper 1 cup dry red wine or beef broth 1 onion, sliced 1 bay leaf 1 clove garlic, minced 2 tablespoons all-purpose flour, more as needed 2 tablespoons water, more as needed
In a heavy Dutch oven, brown the bacon. When the bacon is partially cooked, remove it from the pan, add the roast and brown on all sides.
Sprinkle with pepper. Stir in the wine or broth, onion, bay leaf and garlic, and return the bacon. Cover pot and simmer for 3 hours.
Remove the meat, bacon and bay leaf. Cover meat loosely with foil to keep warm.
Make rich gravy by thickening the liquid with paste of flour and water. Simmer several minutes and then serve with the roast.