Beef : Chuckwagon Pot Roast

• 2 slices bacon
  
• 1 carrot, peeled and diced
  
• 1 onion, diced
  
• 3 to 4 pounds beef chuck roast
  
• 3 tablespoons all-purpose flour
  
• 3 tablespoons tomato paste
  
• 2 tablespoons tequila
  
• 2 cubes beef bouillon
  
• 2 cups red table wine
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• 2 bay leaves
  
• 1 tablespoon salt
  

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.