Ingredients
2tbspolive oil
1bottom round beef roast
salt and freshly ground pepper,to taste
1largeonion
1mediumCarrot
1stalkcelery
2clovesgarlic
¾cupdry red wine
1cantomatoes in thick puree
1tspdried oregano
1tspdried basil
Preparation
Heat the oil in a Dutch oven over medium-high heat. Season the roast with salt and pepper. Add to the pot and cook for about 8 minutes, turning occasionally, until the roast is browned on all sides. Transfer the roast to a plate.
Heat more oil in the pot, if needed. Add the onion, carrot, and celery and cook for about 5 minutes, stirring often, until the vegetables soften. Add the garlic and cook for about 1 minute until fragrant.
Add the wine and bring to a boil. Add the tomatoes and their puree, the oregano, and the basil. Return the roast to the pot and bring the sauce to a boil. Reduce the heat to low and cover the pot.
Simmer for about 2 hours, occasionally turning the roast in the sauce, until the meat is fork-tender.
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.
