1 boneless beef blade roast, about 1 kg (2 lb), cut into 4 pieces

30 ml (2 tablespoons) olive oil

2 slices pancetta, about ½ cm (¼-inch) thick, diced (115 g / ¼ lb)

2 onions, chopped

2 red or yellow bell pepper, seeded and diced

8 cloves garlic, chopped

375 ml (1 ½ cups) white wine

375 ml (1 ½ cups) chicken broth

500 ml (2 cups) red and yellow cherry tomatoes

Arugula, to taste

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In an ovenproof pan, brown the meat in the oil. Season with salt and pepper. Set aside on a plate.

In the same pan, sauté the pancetta, onions, bell peppers, and garlic until the onions are tender. Add oil, if needed. Return the meat to the pan. Add the wine and broth and bring to a boil. Cover and bake for 1 hour.

Add the tomatoes and bake, covered, for about 1 hour or until meat is fork tender. Remove the lid and continue cooking for about 30 minutes.

Place the meat on a warm plate. Reduce the sauce for about 10 minutes. Adjust the seasoning. Serve the meat over mashed potatoes. Drizzle with the sauce and garnish with arugula.

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