Carrot Beef Roast

Preparation:

Preparation: Cut the bacon into small pieces and cover the bottom of a baking tray with 2/3 of them. Heat the oil in a saucepan, put the carrots cut into slices, the garlic and the thyme. Over a fairly high heat, lightly brown the carrots, salt them, sprinkle with nutmeg and remove them from the pan, keeping them warm on a plate. In their cooking oil, brown the meat tied with white kitchen string on each side, add salt. Wet it with the brandy and let it evaporate. At this point, place the roast in the bacon pan, surround it with the carrots and celery leaves, and put the remaining bacon on top. Cover and cook in the oven at 120 degrees for about 2 hours. The carrots must be caramelized, the bacon almost completely melted. After removing the string, cut the round into slices and season with a pinch of freshly ground black pepper. Transfer them to a serving dish with the vegetables. Accompanying wines: Cellatica DOC, Cabernet Dei Colli Berici DOC, Falerno Del Massico Rosso DOC.