2 to 2 1/2poundsbeef chuck shoulder roast,
*salt and ground black pepper,
6large cloves garlic,
2teaspoonsdried basil leaves,
114.5 ounce canbeef broth,
114.5 ounce candiced tomatoes,
1/2cupdry red wine,
1Season roast generously with salt and pepper; dredge in flour. Chop onion and garlic.
2Heat oil in a 6-quart pot or Dutch oven over medium-high heat. Sear roast 2 to 3 minutes per side. Remove from pot and set aside.
3Sautèacute; onion, garlic and basil 3 minutes. Pour in broth, tomatoes with juice and wine. Stir to loosen any brown bits from bottom of pot. Add 1 teaspoon salt and 1/2 teaspoon pepper.
4Return roast to pot; spoon sauce over roast. Cover pot with a tight-fitting lid. Reduce heat to low; cover and simmer 45 minutes. Turn roast, cover and simmer 45 minutes longer.
5Cut potatoes into 1-inch cubes. Slice carrots into 1/2-inch x 2-inch long strips.
6Turn roast again, then arrange vegetables around roast. Cover and cook 30 to 60 minutes longer or until roast and vegetables are tender. Remove pot roast to a cutting surface. Cover with foil to keep warm. Carve into thin slices right before serving.
7Remove vegetables with a slotted spoon. Season gravy (juices in pot) with salt and pepper to taste. Serve roast with vegetables and gravy.
No Nutritional Information Available