Trim fat from roast. Cut 1-inch slits in roast; inserta garlic slice into each slit. Combine flour, salt, and pepper; stir well. Lightly dredge meat in flour mixture; reserve remaining flour mixture.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat; cook until browned on all sides. Add onion and bay leaf.
Combine remaining flour mixture and 1/4 cup wine; stir well. Add remaining 1 3/4 cups wine, tomato sauce, and next 5 ingredients, stirring well. Pour mixture over roast. Bring to a boil; cover, reduce heat, and simmer 2 hours. Add potato, carrot, and celery; bring to a boil. Cover, reduce heat, and simmer 1 hour or until meat and vegetables are tender. Remove and discard bay leaf.
Transfer meat to a serving platter; spoon vegetables around meat, using a slotted spoon. Serve with remaining sauce.
Oxmoor House Cooking Light Collection
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