Trim fat from roast and pat down with Milanese Espresso Rub. In a Dutch oven or heavy casserole, heat olive oil to medium and brown the roast on all sides. Remove roast and set aside. Sweat onions in casserole, then add bell pepper, garlic, tomatoes, and tomato paste. Stir and cook until tomatoes soften.
Put roast back into casserole, add wine, and cook, uncovered, for 15 minutes. Turn over roast and add mushrooms and beef stock. Cover pot, lower heat, and simmer for 2 hours, turning roast over after 1 hour.
To serve, let roast cool on cutting board for 15 minutes before carving. |
