Cut off any excess fat from the roast then cut, against the grain, into slices about 1/2 inch thick.
Heat the oil in a large saute pan over medium heat.
Add the garlic to the oil and cook while stirring until fragrant, about 5 seconds.
Carefully pour in the crushed tomatoes then stir in the oregano, basil, 1/2 tsp salt, and 1/4 tsp pepper.
Lay the beef slices in a single layer into the pan and cover in the tomato sauce.
Bring to a boil then reduce heat to low, cover and simmer for about 1 hour or until beef is tender.
Uncover the pan and remove beef to a serving plate. Turn the heat up to medium-high and cook the sauce about 10 more minutes or until sauce has reduced to desired consistency.
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