Makes 6 to 8 servings. Difficulty
3 large cloves garlic 1/4 cup tightly packed fresh parsley leaves 1 teaspoon dried oregano 1 Tablespoon fresh rosemary 4 Tablespoons olive oil 1/4 teaspoon ground black pepper 3 ounces pancetta, chopped One 3-1/2 to 4 pound beef rump roast 1 teaspoon salt 1 onion, chopped 1 carrot, chopped 1 celery stalk, chopped 4 ounces mushrooms, thinly sliced 1 bay leaf, broken 2-1/2 cups dry red wine 2 Tablespoons tomato paste 2 cups gf beef stock 28 ounce can crushed tomatoes
Mince together garlic, parsley, oregano, and rosemary. Set aside half the mixture and combine the rest with 1 tablespoon olive oil and 1/4 teaspoon ground black pepper.
Make deep slits in beef rump roast. Stuff herb mixture into each slit.
Place pancetta and remaining olive oil in a heavy pot over medium-high heat. When pancetta begins to crisp, add roast and brown on all sides.
Remove roast from pot and pour off all but 2 tablespoons fat. Sprinkle roast with salt and set aside.
Return pot to heat and add onion, carrot, celery, mushrooms and bay leaf. Cook, stirring, until onion is lightly browned. Stir in remaining herb mixture and cook for 30 seconds. Add 1/2 cup red wine and tomato paste and boil until almost dry. Stir in 1 cup red wine and 1 cup stock and boil until reduced to less than 1/2 cup.
Add roast, along with tomatoes, remaining cup of red wine and remaining cup of stock. Bring to a simmer and cover pot. Reduce heat to its lowest setting. Cook for about 2-1/2 hours. Turn roast every 30 minutes or so. When meat is tender, remove it to a platter and cover it with aluminum foil to keep warm.
Skim off any fat from surface of liquid. Taste and adjust seasonings. If sauce seems too thin, boil it down for a few minutes.
Slice meat about 1/4 inch thick and serve with braising liquid.