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
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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.
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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.