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“Diane Phillips”
3hrs 35mins

Ingredients Nutrition


  1. Make a paste of the garlic, salt, and pepper (use mortar and pestle); rub mixture all over the roast.
  2. Heat oil in a Dutch oven over medium heat.
  3. Brown the roast in the oil on all sides; remove roast from pan and set aside.
  4. Add the onion, celery, carrot, and rosemary to the pan; stir/saute until the vegetables are softened, about 5 minutes.
  5. Add in the wine; let the wine boil for about 1 minute.
  6. Add in the tomatoes and beef broth; stir to blend, then return the roast to the pan.
  7. Simmer (don’t boil) the meat in the sauce for 45 minutes.
  8. Preheat oven to 350°; place roast and sauce in a baking dish; bake, occasionally basting with sauce, for 90 minutes or until the meat is tender and is 170° on an instant-read thermometer.
  9. Remove from oven and let meat rest for 20 minutes.
  10. While the meat is resting, remove excess fat from sauce; boil the sauce down if it is thin.
  11. Remove the string from the roast, carve, and serve with the sauce drizzled over the top.

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