Dalmatian Pot Roast

2.5 kg (5 lb.) beef, top round
275 g (10 oz.) smoked bacon
550 g (20 oz.) onion
225 g (8 oz.) parsley root
150 g (5 oz.) carrots
4 cloves garlic
275 g (10 oz.) peeled tomato
275 g (10 oz.) fresh celery
8 prunes
3 liters (12 cups) dry red wine
2 tsp. mustard
275 ml (10 oz.) olive oil
Bay leaf, rosemary, thyme
Salt and pepper to taste

Pre-preparation

1. Wash meat and pat dry. Cut bacon into matchsticks. Chop onion and garlic.
2. Cut the vegetables into small strips.
3. Pierce the beef with a sharp knife at regular intervals and insert slivers of garlic into and around the meat.
4. Place the beef into a large non-reactive pan; cover with the wine. Add the chopped onion, thyme, bay leaf, rosemary, pepper and cubed celery to the pan. Cover and refrigerate for 12 hours.

Preparation

1. Heat the oil and place the beef (alone) into the pan with the oil. Brown the meat briskly and remove from the pan.
2. Add the contents from the marinade to the oil and fry briskly. Add the browned meat, peeled tomatoes, prunes and remaining ingredients to the pan.
3. Mix well and cook for 2-3 hours, reducing the heat to a simmer after it comes to an initial boil.
4. Remove the meat and slice. Strain the juice from pan and serve as sauce.