4 Lb beef roast
2 Cloves garlic
2 Tbl basil, dried or 1/2 cup fresh
1 Tsp dried oregano
salt
pepper
1 Large can Italian tomatoes with basil
1 onion, chopped
750 ml Italian red wine

Cut slits in the roast and insert pieces of garlic and onions, brown roast over med-high heat. Add all ingredients and enough water to cover, cook 3-4 hours until tender, covered over low heat. Reduce sauce to two cups.