Italian pot roast! Rump or chuck beef roast, first browned in olive oil, then slow cooked in a sofritto base of carrots, celery, and onion, with Italian plum tomatoes and red wine.
Ingredients:
3 1/2 to 4 pound rump or chuck beef roast
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
1 large carrot, diced (about 1 cup)
1 large rib celery, diced (about 1 cup)
1 medium red onion, diced (1 to 1 1/2 cups)
2 cloves garlic, finely minced
2 tablespoons chopped fresh flat-leaf parsley
1 bay leaf
1 tablespoon finely chopped fresh sage
3 cups medium-bodied Italian red wine (we used a Barbera)
1 (28-ounce) can Italian plum tomatoes, put through a food mill to remove the seeds
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