2 Tbsp. olive oil
4 - 5 lbs. English-cut beef pot roast
4 cloves garlic, minced
2 large Spanish onions, cut into medium-sized dice
8 ribs of celery, trimmed and cut into 1-in. pieces
4 medium carrots, trimmed and cut into 1/4-in. dice
2 c. beef broth
2 c. dry red wine, such as Cabernet Sauvignon or Merlot
1 6-oz. can tomato paste
4 Tbsp. Italian seasoning
Preheat the oven to 350°F/180°C.
Preheat an 8-qt.dutch oven on medium-high heat until the rim of the pan is hot to the touch. Add the olive oil and heat for an additional minute.
Place the roast in the pan and brown on all sides. Add garlic, onions, celery and carrots and cook until the onions are transparent.
Combine the broth and wine in a medium bowl. Dissolve the tomato paste in the broth and wine and add the Italian seasoning.
Pour the broth and tomato paste mixture over the roast. Place the cover on the pan and place the pan in the oven for 30 minutes.
Remove the cover and continue to cook for 1 - 1 1/2 hours. Transfer the meat to a cutting board and let rest for 10 minutes.
Cut into thin slices and serve with the sauce over your favorite pasta.