• 2 tablespoons olive oil
• 1 (3 3/4 pound) bottom round beef roast
• Salt and freshly ground pepper , to taste
• 1 large onion , chopped
• 1 medium carrot , chopped into 1/2-inch dice
• 1 rib medium celery , chopped into 1/2-inch dice
• 2 cloves garlic
• 3/4 cup dry red wine , such as Zinfandel or Shiraz
• 1 can (28 ounces) tomatoes in thick purée, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

Heat the oil in a Dutch oven over medium-high heat. Season the roast with salt and pepper. Add to the pot and cook, turning occasionally, until the roast is browned on all sides, about 8 minutes. Transfer the roast to a plate.

Heat more oil in the pot, if needed. Add the onion, carrot, and celery and cook, stirring often, until the vegetables soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and bring to a boil. Add the tomatoes and their purée, the oregano and the basil. Return the roast to the pot and bring the sauce to a boil. Reduce the heat to low and cover the pot. Simmer, occasionally turning the roast in the sauce, until the meat is fork tender, about 2 hours.

Transfer the meat to a platter. Remove the pot from the heat and let stand for 5 minutes. Skim off any fat that rises to the surface of the sauce. Carve the meat and pour the sauce on top. Serve hot.