1 (4- to 5-pound) round roast
2 cups canned beef broth
1/2 cup Burgundy wine
3 tablespoons tomato paste
1 (28-ounce) can chopped tomatoes, with juice
1 teaspoon minced garlic
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
2 bay leaves
1 pound carrots, peeled and cut into 1-inch pieces
3 onions, quartered
1 pound fresh mushrooms, halved
3 tablespoons all-purpose flour
Preheat the oven to 350ºF. Place the roast in a large pot or Dutch oven. Pour in the beef broth and wine. Add the tomato paste, and stir. Add the tomatoes with juice. Blend in the garlic, basil, oregano, and bay leaves. Cover, and cook in the oven for 11/2 hours. Turn the meat over, and add the carrots, onions, and mushrooms. Cover, and continue cooking for 1 to 11/2 hours, or until the meat is tender. Transfer the meat to a carving board.
Remove a small amount of the sauce, and mix with the flour to form a paste. Place the Dutch oven over medium-high heat, and bring the remaining sauce to a boil. Whisk in the paste to thicken the sauce. Slice the meat against the grain. Remove the bay leaves from the sauce, and discard. Serve the sliced meat with the vegetables and the sauce.
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