4 strips bacon One 3-1/2 pound pot roast Salt and pepper 3 onions, sliced 1 bay leaf 2 large garlic cloves, crushed 1/2 cup Madeira wine 2 cups hot water 3 large carrots, chopped 1/4 cup cornstarch Water
Preheat oven to 300 degrees F. Sprinkle roast generously with salt, pepper. Fry bacon in a roasting pan or Dutch oven, over medium high heat. (The pan should be just larger than roast, so that meat does not touch sides of pan) Remove bacon from pan, leaving the fat in the pan and chop bacon. Add onions and garlic to the pan and saute until golden. Remove and set aside. Add roast to the pan and brown on all sides. Add onions, garlic and chopped bacon back into pan along with wine and water. Bake, covered for 2 hours. Add carrots to the pan, cover and bake for about 2 more hours or until roast is tender. Remove roast and vegetables to a serving platter. Place roasting pan on top of stove over medium heat. Combine cornstarch and water in a small bowl, mixing until well blended. Add to pan, stirring constantly until mixture thickens. Adjust seasonings. Carve roast and serve with sauce.