Categories: Beef

Ingredients

• 2 tbsp olive oil
• 1 3 3/4 lb bottom round beef roast
• Salt and freshly ground pepper
• 1 large onion, chopped
• 1 medium carrot, cut into dice
• 1 medium celery rib, diced
• 2 garlic cloves
• 3/4 cup red wine, Zinfandel or Shiraz
• 1 28 oz can tomatoes in thick puree, chopped
• 1 tsp dried oregano
• 1 tsp dried basil

Directions

1. Heat the oil in a Dutch oven over medium high heat. Season the roast with salt and pepper. Add to the pot and cook, turning occasionally, until the roast is browned on all sides, about 8 minutes. Transfer the roast to a plate.

2. Heat more oil in the pot if needed. Add onion, carrot, and celery and cook, stirring often, until the vegetables soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and bring to a boil. Add the tomatoes and their puree, oregano and basil. Return the roast to the pot and bring the sauce to a boil. Reduce the heat to low and cover the pot. Simmer, occasionally turning the roast in the sauce, until the meat is fork-tender, about 2 hours.

Email to a friend | Print this recipe | Back