Italian Pot Roast Recipe

Ingredients

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