Italian Pot Roast

Photo: flickr user gailf548

Ingredients

4 1/2 pounds beef rib-eye roast trimmed, see * Note

2 tablespoons vegetable oil

1 can tomato sauce - (15 oz)

1/2 cup red wine

2 lrg tomatoes chopped

1 medium onion minced

4 garlic cloves minced

1 tablespoon salt

1 tablespoon pepper

2 teaspoons chopped fresh

teaspoon (or 1 dried basil)

2 teaspoons chopped fresh

teaspoon (or 1 dried oregano)

1 pkt red potatoes - (16 oz) cut into wedges

1/2 teaspoon salt

1/4 teaspoon freshly-ground black pepper

3 tablespoons all-purpose flour

1 cup beef broth or water

Chopped fresh parsley for garnish

Preparation

* Note: A 4 1/2-pound boneless beef rump roast, trimmed, may be substituted. Bake, covered, at 325 degrees for 2 hours and 20 minutes or until tender.

Cook roast in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until browned on all sides.

Combine tomato sauce and next 8 ingredients; pour sauce mixture over roast in Dutch oven.

Bake, covered, at 325 degrees for 3 hours or until roast is tender. Remove roast from Dutch oven, and keep warm; reserve drippings in Dutch oven.

Place potato wedges in a lightly greased 15- by 10-inch jellyroll pan. Bake at 450 degrees for 30 minutes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Skim fat from drippings in Dutch oven. Whisk together flour and beef broth until smooth; add to drippings. Cook mixture, stirring constantly, over low heat 8 minutes or until thickened.

Cut roast into thin slices. Arrange roast and potatoes on a serving platter. Garnish, if desired. Serve with tomato gravy.

This recipe yields 6 to 8 servings.

Comments: To make ahead, chill baked roast overnight. Cut into thin slices, and place in a 13- by 9-inch baking dish. Top with gravy. Bake at 350 degrees for 30 minutes or until thoroughly heated. Serve with roasted potatoes.