Pot roast

• 2 tsp olive oil
• 2 1/2 lb rump roast
• 1 large onion chopped
• 1 carrot thinly sliced
• 1 clove garlic bruised
• 1 bay leaf
• 1/2 cup dry red wine
• 14 ounces plum tomatoes
• 1 cup beef broth
• 3/4 cup water
• 1 TBL Tomato Paste
• 1/2 cup dry red wine
• salt and pepper to taste

Preheat oven to 350 degrees. Heat 1 tsp olive oil in a Dutch oven. Add the beef and cook over medium hig heat, turning until browned on all sides, 5 minutes; remove to a plate. Add the remaining 1 tsp oil to the pan. Add onion, carrot, celery, garlic and bay leaf; stir to coat with oil. Cover, reduce th heat to low and cook, stirring occasionally, 15 minutes, or until the vegetables are very tender. Add the wine and bring to a boil for one minute. Stir in the tomatoes with their jucies, the broth and water and tomato paste. Heat to simmering. Add the meat and any jucice from the plate. Cover, transfer to the oven and cook 2 1/2 hours or until the meat is very tender when pierced. I cook longer as I like it to fall apart. Remove meat to a platter. Ladle the liquid and solids from the Dutch oven into a food processsor; puree until smooth. Return to the Dutch oven and bring to a boil over high heat. boil the sauce until slightly thickened, 5-10 minutes. Season with salt and pepper. Serve up with meat in a large platter and sauce on top. Hearty fixins' for a cold winteryl day.