Braised Italian Pot Roast

Ingrediants:

3 to 3.5 pound Boneless Beef Chuch Shoulder Roast
One 28 oz can Italian seasoned diced tomatoes in juice
10 to 12 Garlic Cloves, peeled
2 to 3 Cups red wine (Or you can use beef broth or bouillon)

Directions:

Preheat oven to 300 degrees. Place Roast in large ovenproof covered pot or Dutch oven. Pour Tomatoes with juice over roast. Scatter garlic cloves around it. Season with salt & pepper and add enough wine to come about 2/3 of way up the sides of raost. Braise in middle of oven, covered, until very tender, 3.5 to 4 hours. Carefully remove roast to large platter. Separate meat into large chunks and add to sauce pot. May be made in advance and gently reheated.

serving size:
4 oz. WLS Portion: Calroies: 260, Fat 10 gr, Carbs 8 gr, Protein 38 gr