Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive oil
  2 1/2         pounds  rump roast -- trimmed, or eye
                        -- round
  1              large  onion -- chopped
  1                     carrot -- thinly sliced
  1                rib  celery -- thinly sliced
  1              clove  garlic -- bruised w/knife
  1                     bay leaf
     1/2           cup  dry red wine
  14            ounces  italian plum tomatoes -- canned with juice
  1                cup  beef broth -- canned
     3/4           cup  water
  1         tablespoon  tomato paste
     1/2      teaspoon  salt
     1/8      teaspoon  freshly ground black pepper

Preparation:

Preheat oven 350 F. Heat 1 tsp olive oil in a Dutch oven. Add the beef and cook over medium-high 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 the heat to low and cook, stirring occasionally, 15 minutes, or until the vegetables are very tender. Add the wine to the vegetables and bring to a boil. Boil for 1 minute to reduce slightly. Stir in the tomatoes with their juices, the broth and water, and tomato paste; heat to simmering. Add the meat and any juices that have collected on the plate. Cover, transfer to the oven and cook 2-2 1/2 hours, or until the meat is very tender when pierced with a fork. Remove meat to a platter. Ladle the liquid and solids from the Dutch oven into a food processor; 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. Carve the meat into thick slices, arrange on a plate and ladle the sauce over the top.

Nutritional Information:

50 Calories (kcal); 1g Total Fat; (27% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 331mg Sodium