1.8

kg

boneless beef roast

2

cloves

garlic

½

cup

fresh basil; chopped

1

tsp

dried oregano

1

pinch

salt; or to taste

1

pinch

black pepper; or to taste

800

g

canned diced tomatoes

1

large

onion; chopped

750

ml

red wine

1

Cut slits in the roast and insert pieces of garlic and onions, brown roast over med-high heat.

2

Add all ingredients and enough water to cover, cook 3½-4 hours until tender, covered over low heat.

3

Reduce sauce to two cups over moderate heat in a saucepan for serving.