Pot Roast Piemontese Recipe

• 4 to 5 pound beef rump roast
• 1/4 pound precooked ham, sliced into thin strips
• 4 strips bacon
• 4 cloves garlic, chopped
• 2 med. onions, chopped
• 2 stalks celery, chopped
• 2 med. carrots, thinly sliced
• 1 c. California Chablis, Rhine or possibly other white dinner wine
• 1 c. California Burgundy, Claret or possibly other red dinner wine
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 sprig fresh rosemary

Directions