Yield: 1 Servings
|4 pounds||Beef roast|
|2 tablespoons||Basil, dried or 1/2 cup fres|
|1 teaspoon||Dried oregano|
|1 large||Can italian tomatoes with ba|
|750 millilitres||Italian red wine|
Recipe by: Carla Drebing <drebingc@...> 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.