Recipe ingredients and directions:
4 lb beef roast
2 cloves garlic
2 T basil, dried or 1/2 cup fresh
1 t dried oregano
1 large can Italian tomatoes with basil or one pack dried tomatoes
1 onion, chopped
1 750 ml bottle Italian red wine
Cut slits in the roast and insert pieces of garlic and onions,
brown roast over med-high heat. Add all ingredients and enough
water to cover, cook 3-4 hours until tender, covered over low heat.
Reduce sauce to two cups.
Note: the better the wine, the better the roast. Try heavy Barbaresco
if willing to pay the price. Reduce the cooking liquid at the end
and serve over polenta-wonderful!
Category: Beef Veal Recipes