Chuck roast braised in an Italian-seasoned red wine and tomato sauce.

Italian-Style Pot Roast

1 (2 pound) chuck or rump roast
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
5 cloves garlic, minced
1 onion, halved
2 celery ribs, chopped
1/2 cup red wine
1 (14.5-ounce) can ready-cut tomatoes
2 teaspoons crushed dried thyme
2 teaspoons crushed dried oregano
1 bay leaf

1. Season roast well with salt and pepper.
2. In a large deep skillet, heat oil over medium-high heat. Add roast and brown on all sides, about 5 minutes. Add garlic, onion and celery. Sauté around roast for 5 minutes. Add all remaining ingredients. Reduce heat to a low simmer, cover tightly and cook until tender turning once or twice, about 3 hours.
3. Remove roast from pot and set aside. Skim fat off sauce; slice roast and serve.

Makes 6 servings.