Italian-Style Pot Roast

Directions

• Preheat oven to 325°. Pat roast dry with a paper towel; sprinkle with salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown roast on all sides. Remove from pan.
• In same pan, heat remaining oil over medium heat; saute onions and pepper until tender, 4-6 minutes. Add garlic; cook and stir 1 minute.
• Add wine, stirring to loosen browned bits from pan; stir in tomatoes, tomato sauce, Italian seasoning, soy sauce and Worcestershire sauce. Add roast and remaining vegetables; bring to a boil.
• Transfer to oven; bake, covered, until meat is fork-tender, 2-1/4 to 2-1/2 hours.
  Freeze option: Place sliced pot roast and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.