Italian Pot Roast

Ingredients

• 1 (4 1/2-pound) rib-eye roast, trimmed*
• 2 tablespoons vegetable oil
• 1 (15-ounce) can tomato sauce
• 1/2 cup red wine
• 2 large tomatoes, chopped
• 1 medium onion, minced
• 4 garlic cloves, minced
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 teaspoons chopped fresh or 1 teaspoon dried basil
• 2 teaspoons chopped fresh or 1 teaspoon dried oregano
• 1 (16-ounce) package red potatoes, cut into wedges
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1 cup beef broth or water
• Garnish: chopped fresh parsley

Preparation

1. Cook roast in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until browned on all sides.
2. Combine tomato sauce and next 8 ingredients; pour sauce mixture over roast in Dutch oven.
3. Bake, covered, at 325° for 3 hours or until roast is tender. Remove roast from Dutch oven, and keep warm; reserve drippings in Dutch oven.
4. Place potato wedges in a lightly greased 15- x 10-inch jellyroll pan. Bake at 450° for 30 minutes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. 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.
6. Cut roast into thin slices. Arrange roast and potatoes on a serving platter. Garnish, if desired. Serve with tomato gravy.
7. *1 (4 1/2-pound) boneless beef rump roast, trimmed, may be substituted. Bake, covered, at 325° for 2 hours and 20 minutes or until tender.