Kitchen Workhorse Italian Pot Roast

• 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

1. Heat the oil in a Dutch oven over medium-high heat.
2. Season the roast with salt and pepper.
3. Add to the pot and cook, turning occasionally, until the roast is browned on all sides, about 8 minutes.
4. Transfer the roast to a plate.
5. Heat more oil in the pot, if needed.
6. Add the onion, carrot, and celery and cook, stirring often, until the vegetables soften, about 5 minutes.
7. Add the garlic and cook until fragrant, about 1 minute.
8. Add the wine and bring to a boil.
9. Add the tomatoes and their puree, the oregano and the basil.
10. Return the roast to the pot and bring the sauce to a boil.
11. Reduce the heat to low and cover the pot.
12. Simmer, occasionally turning the roast in the sauce, until the meat is fork tender, about 2 hours.
13. Transfer the meat to a platter.
14. Remove the pot from the heat and let stand for 5 minutes.
15. Skim off any fat that rises to the surface of the sauce.
16. Carve the meat and pour the sauce on top.
17. Serve hot.

olive oil, beef roast, salt, onion, carrot, celery, clove garlic, red wine, tomatoes, oregano, basil

Taken from www.delish.com/recipefinder/italian-pot-roast-dinner-recipe (may not work)