Cook bacon until crisp in Dutch oven over medium heat; remove to paper towels. Add carrot and onion to bacon dripping and cook 2 minutes. Remove vegetables and set aside. Crumble bacon and set aside.
Coat roast with flour and place in hot drippings in Dutch oven; cook until brown on all sides. Add cooked vegetables, bacon, and remaining ingredients and mix well. Bring to a boil; reduce heat to medium-low, cover, and simmer 2 hours or until meat is tender.
When meat is done, remove from pan and cut into slices; pour sauce over meat.
Makes 6 to 8 servings.