Italian Pot Roast

Ingredients

• 4 pounds beef roast rump or chuck
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon ground black pepper freshly
• 1/2 cup extra virgin olive oil
• 1 carrot large, diced, about 1 cup
• 1 celery stalk large, diced, about 1 cup
• 1 red onion medium, diced, 1 to 1 1/2 cups
• 2 garlic cloves finely minced
• 2 tablespoons fresh flat leaf parsley chopped
• 1 bay leaf
• 1 tablespoon chopped fresh sage finely
• 3 cups red wine medium-bodied Italian, we used a Barbera
• 28 ounces Italian plum tomatoes put through a food mill to remove the seeds

Nutrition

• Calories : 220 calories
• Carbohydrate : 9 grams
• Fat : 14 grams
• Fiber : 2 grams
• Protein : 1 grams
• SaturatedFat : 2 grams
• Sodium : 310 milligrams
• Sugar : 5 grams