Italian-Style Pot Roast

• 2 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 3 lbs eye of round roast, tied
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1 cup finely chopped carrot
• 1 tablespoon finely chopped fresh rosemary
• 1 cup red wine
• 1 (32 ounce) can crushed tomatoes
• 1 cup beef broth

1. Make a paste of the garlic, salt, and pepper (use mortar and pestle); rub mixture all over the roast.
2. Heat oil in a Dutch oven over medium heat.
3. Brown the roast in the oil on all sides; remove roast from pan and set aside.
4. Add the onion, celery, carrot, and rosemary to the pan; stir/saute until the vegetables are softened, about 5 minutes.
5. Add in the wine; let the wine boil for about 1 minute.
6. Add in the tomatoes and beef broth; stir to blend, then return the roast to the pan.
7. Simmer (dont boil) the meat in the sauce for 45 minutes.
8. Preheat oven to 350; place roast and sauce in a baking dish; bake, occasionally basting with sauce, for 90 minutes or until the meat is tender and is 170 on an instant-read thermometer.
9. Remove from oven and let meat rest for 20 minutes.
10. While the meat is resting, remove excess fat from sauce; boil the sauce down if it is thin.
11. Remove the string from the roast, carve, and serve with the sauce drizzled over the top.

garlic, salt, fresh ground black pepper, round roast, olive oil, onion, celery, carrot, fresh rosemary, red wine, tomatoes, beef broth

Taken from www.food.com/recipe/italian-style-pot-roast-358024 (may not work)