Beef Roast in Red Wine (Carni Arrosto al Vino Rosso)

By Lou Kussard

4.15 / 5

15min

8h

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1 small onion very thinly sliced
3 ½ pounds boneless beef chuck roast
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 large cloves garlic very thinly sliced
2 cups dry red wine
2 (14.5 ounce) cans diced tomatoes undrained
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons tomato paste