Marinated Stuffed Roast

Preparation:

Preparation: With a very sharp knife, make three deep and parallel incisions on the piece of meat, taking care not to go all the way through; sprinkle the insides with salt and pepper, lightly grease them with butter and fill them with the slices of ham and bacon, alternating them, taking care to fold the part that comes out of the pockets inside. Sew them together with a needle and thread and tie the piece of meat with kitchen string, so that it stays in shape during cooking. Place the meat in a bowl and sprinkle it with the Port wine, add the cleaned and chopped celery and carrot and the bay leaf, cover the bowl and leave to marinate in a cool place for 2 hours, taking care to turn the meat from time to time . After the indicated time, prepare a sauce in a saucepan with the chopped onion and the rest of the butter, add the meat well drained from the marinade and brown it over moderately high heat for about ten minutes, turning it on all sides. Sprinkle with the necessary salt and a generous grind of pepper, add the wine and the vegetables of the marinade, let the wine consume over high heat, then continue cooking for about 2 hours over very moderate heat and with the container covered, gradually adding the broth heat. At the end, remove the twine and wire from the roast, cut it into slices and pass the cooking juices through a sieve. Serve the roast with a side of buttered peas and the cooking liquid on the side.