3 lbs 8 oz pikes peak roast (available on special from K Bar K Meats)
2 Tablespoons olive oil (available from Texas Olive Ranch)
1 onion, large, chopped (available from La Esperanza)
3 carrots, big, chopped
2 cloves of garlic, chopped (available from La Esperanza)
2 tomatoes, chopped (available from La Esperanza)
2 cups red wine ( I used Merlot)
3 cups water, divided
salt to taste
freshly ground pepper
Preheat your oven to 325 F.
Wash the roast and pat it dry. Season with salt and pepper.
Heat a Dutch oven on medium- high heat, add the oil, and brown the roast from all sides really well.
Remove roast from the pot and add the onions and carrots and cook until well done and browned.
Add the garlic and cook for another minute.
Pour the red wine into the pot.
Stir well to loosen all the brown bits on the bottom of the pot.
Season with salt and pepper. Add 2 cups of water and the tomatoes.
Return the roast to the pot and place the pot with closed lid into the oven. Cook for about 3 hours or until the roast is very tender.
Remove pot from the oven and the roast from the pot.
Add one cup of water and mix the sauce with a stick blender until well pureed. Season with salt and pepper.
Cut the roast against the grain into 3/4 inch slices. Return the slices to the pot and cover with the sauce.
Serve with some egg noodles and green salad.