Zinfandel Braised Pot Roast

Preheat oven to 350°F. In a small bowl, mix salt, pepper, paprika and rosemary. Rub mixture well into the meat and refrigerate for at least 2 hours. Bring meat to room temperature and coat with a little olive oil and a dusting of flour. Heat a Dutch oven to high and brown the meat on all sides. This should take 7-10 minutes. Remove meat to a platter and add the pancetta, onions, celery and carrots to the Dutch oven. Cook until vegetables are beginning to brown. Drain off the fat, add the meat back to the Dutch oven and add garlic, bay leaf, tomatoes (crush them up with your hands), beef stock and wine. Cook, covered, for about 2 hours and check for doneness. Cooking time will vary depending on temperature of meat after searing, Dutch oven material and your oven. It is done when a knife slices very easily through it. Remove meat from pot. After skimming fat from top of cooking liquid, simmer until it reduces to a sauce-like consistency. The roast must rest for at least 30 minutes before serving but is even better if kept to serve the next day. Simply slice the roast and serve with sauce, vegetables and a nice glass of Zinfandel. Creamy polenta or potatoes are always a nice accompaniment to this rustic dish.