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Italian Roast Beef 2
 

4 pound beef roast  2 cloves garlic  2 teaspoons dried basil, or ½ cup fresh  1 teaspoon dried oregano  salt  pepper  1 large can Italian tomatoes with basil  1 onion, chopped  1 - 750 ml bottle Italian red wine  Cut slits in the roast and insert pieces of garlic and onions. In a large Dutch oven heat 2 tablespoons olive oil over medium-high heat and brown roast. Add all ingredients and enough water to cover, cook covered over low heat 3 to 4 hours until tender. Remove meat to a platter and reduce sauce to two cups. Serve sauce with meat.

 
 
 

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