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    Italian Roast Beef

    Source of Recipe


    4 lb beef roast
    2 cloves garlic
    2 T basil, dried or 1/2 cup fresh
    1 t dried oregano
    1 large can Italian tomatoes with basil or one pack dried tomatoes
    1 onion, chopped
    1 750 ml bottle Italian red wine

    Cut slits in the roast and insert pieces of garlic and onions,
    brown roast over med-high heat. Add all ingredients and enough
    water to cover, cook 3-4 hours until tender, covered over low heat.
    Reduce sauce to two cups.

    Note: the better the wine, the better the roast. Try heavy Barbaresco
    if willing to pay the price. Reduce the cooking liquid at the end
    and serve over polenta-wonderful!




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