Italian Pot Roast

• 1 (4 1/2-pound) rib-eye roast, trimmed*
• 2 tablespoons vegetable oil
• 1 (15-ounce) can tomato sauce
• 1/2 cup red wine
• 2 large tomatoes, chopped
• 1 medium onion, minced
• 4 garlic cloves, minced
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 teaspoons chopped fresh or 1 teaspoon dried basil
• 2 teaspoons chopped fresh or 1 teaspoon dried oregano
• 1 (16-ounce) package red potatoes, cut into wedges
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1 cup beef broth or water
• Garnish: chopped fresh parsley

1. Cook roast in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until browned on all sides.
2. Combine tomato sauce and next 8 ingredients; pour sauce mixture over roast in Dutch oven.
3. Bake, covered, at 325u0b0 for 3 hours or until roast is tender. Remove roast from Dutch oven, and keep warm; reserve drippings in Dutch oven.
4. Place potato wedges in a lightly greased 15- x 10-inch jellyroll pan. Bake at 450u0b0 for 30 minutes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Skim fat from drippings in Dutch oven. Whisk together flour and beef broth until smooth; add to drippings. Cook mixture, stirring constantly, over low heat 8 minutes or until thickened.
6. Cut roast into thin slices. Arrange roast and potatoes on a serving platter. Garnish, if desired. Serve with tomato gravy.
7. *1 (4 1/2-pound) boneless beef rump roast, trimmed, may be substituted. Bake, covered, at 325u0b0 for 2 hours and 20 minutes or until tender.

vegetable oil, tomato sauce, red wine, tomatoes, onion, garlic, salt, pepper, basil, oregano, red potatoes, salt, pepper, allpurpose, beef broth, parsley

Taken from www.myrecipes.com/recipe/italian-pot-roast-4 (may not work)