Ingredients
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3 lbs cross-rib roasts or 3 lbs blade roast, boneless
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3 garlic cloves, slivered
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salt and pepper
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1 tablespoon flour
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3 carrots, coarsely chopped
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2 stalks celery, chopped
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1 teaspoon thyme
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1 bay leaf
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1 cup tomato juice or 1 cup red wine
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1 tablespoon fresh parsley, chopped
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1 teaspoon dried oregano
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1 teaspoon dried basil
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2 large onions, coarsely chopped
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1 cup canned tomato, drained and chopped
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2 tablespoons lite olive oil
Instructions
- Make small cuts in the roast and insert the slivers of garlic.
- Rub the meat with salt and pepper.
- In a Dutch oven over high heat sear the roast on all sides browning well about 7 minutes.
- Add onions, carrots, celery, thyme, bay leaf, and stock.
- Cover tightly, lower heat and simmer for about 1 1/2 hrs, Turn the beef occasionally.
- Stir in the tomatoes, parsley, oregano, and basil.
- Simmer for about an hour or until the beef is tender, discard bay leaf.
- Slice and serve with veggies and sauce.