Ingredients

• butter
• 3 lbs. bottom round or rump roast
• onion
• celery
• carrot
• 1/4 c. wine
• chicken bullion
• basil
• tomato sauce and paste

Directions

1. Add butter to pot. Salt and pepper meat; brown on all sides.

2. Add onion and once it turns color, add the following: celery, carrot, wine, bullion, basil, tomato sauce and paste.

3. Cook for approx. 3 hrs. (until vegetables are soft and meat is cooked), turning meat every half hr.

4. Take meat out and slice it against the grain. Then use a hand blender to chop vegetables. Return meat to pot and cook all for an additional 10 mins.

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