Ingredients
2 tbsp. olive oil
1 bottom round beef roast
Salt and freshly ground pepper
1 large onion
1 medium carrot
1 stalk celery
2 clove garlic
3/4 c. dry red wine
1 can tomatoes in thick puree
1 tsp. dried oregano
1 tsp. dried basil
Preparation
Step 1Heat 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.Step 2Heat 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, 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, occasionally turning the roast in the sauce, until the meat is fork tender, about 2 hours.Step 3Transfer 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.
