BEEF - ITALIAN POT ROAST

Makes 6 to 8 servings

2 tablespoons olive oil, or more if needed

One 3 ¾-pound bottom round beef roast

Salt and freshly ground black pepper to taste

1 large onion, chopped

1 medium carrot, cut into ½-inch dice

1 medium celery rib, cut into ½-inch dice

2 garlic cloves

¾ cup dry red wine, such as Zinfandel or Shiraz

One 28-ounce can tomatoes in thick puree, chopped

1 teaspoon dried oregano

1 teaspoon dried basil

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.

Heat more oil in the pot if needed.  Add the 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.  

Transfer the meat to a platter.  Remove the pot from the heat and let stand for 5 minutes.  Skim off any fat that rises to the surface of the sauce.  Carve the meat and pour the sauce on top.  Serve hot.  

MY NOTE: (1) I added sliced mushrooms to the vegetables also (2) I like the oven heat so I cook it in the oven for about 2.5 hours or until almost fork-tender – it will continue to cook even after it is removed from the oven.  

From Kitchen Life by Art Smith.