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1
Season the roast generously with salt and pepper, preferably 24 hours in advance, and refrigerate.
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2
If the roast is floppy or tapered, tie it into a compact shape with kitchen twine.
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3
Allow it to come to room temperature, about 1 hour.
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4
Preheat the oven to 300F.
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5
Heat a large, heavy Dutch oven (this dish has a tendency to age a pots interior; if possible pick a pot that has already been well used) over medium-low heat.
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6
Add the oil and then the roast.
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7
Sear the meat on all sides, turning it frequently, until it is deep golden brown and all the fat is rendered, about 20 minutes.
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8
Set the roast aside on a plate.
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9
Add the bacon to the pot and cook it over medium heat until it softens and starts to turn translucent, about 1 minute.
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10
Then add the onion, carrot, celery, garlic, and bell pepper, season with salt and pepper, and saute for 2 to 3 minutes, until the vegetables have softened.
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11
Add the paprika, lower the heat a bit, and cook for another few minutes, until it darkens to a deeper red and is very fragrant.
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12
Add the bay leaves and wine, simmer for 2 minutes, and then add the tomatoes along with their juice, gently squeezing each one over the pot with your fingers to break them up as they go in.
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13
Return the mixture to a simmer for a minute or so, adding a little more salt if necessary.
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14
Return the roast to the pot, and as the liquid returns to a low simmer, spoon some over the vegetables and the meat to moisten it.
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15
Place a piece of parchment or aluminum foil on top of the meat and then crimp it snugly around the roast so that the edges nearly meet the liquid.
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16
Cover the pot with a tight-fitting lid, transfer it to the oven, and braise for about 3 hours, turning the roast over once or twice during this time, until the meat is very tender.
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17
Transfer the roast to a carving board and discard the bay leaves.
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18
Use an immersion blender to puree the gravy in the pot, or better yet, push it through a coarse sieve with a spatula.
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19
Remove the kitchen twine if necessary, slice the roast, and serve with the warm gravy.
