8 oz. Contadina Pizza Sauce​

8 oz. Contadina Petite Diced Tomatoes with Basil, Garlic and Oregano​

3lb of beef rump roast​

Kosher salt and freshly ground black pepper ​

3 T olive oil​

1 carrot peeled and cut into 1-inch cubes​

1 onion, coarsely chopped​

1 small celery root, peeled and cut into 1-inch cubes​

4 cloves garlic, minced​

1 cup red wine​

1 cup of  beef stock​

2 bay leaves​

1. Preheat the oven to 300 degrees F. Season the meat liberally with salt and pepper, as much as a day in advance. Heat the oil in a large Dutch oven over high heat.  When the oil is on the verge of smoking, sear the meat, about 2 minutes on each side.

2. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrot, onion and celery root.  Brown the vegetables, about 3 minutes, then add the garlic and cook for a minute or two longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom.  Add the pizza sauce, petite diced tomatoes, beef broth and the bay leaves (and the pot roast if you removed it). 

3. Bring the liquid to a simmer and taste for seasoning, adding more salt if necessary.  Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during this time. Discard the bay leaves before serving.  The meat can be removed to a cutting board and sliced if you're serving individual plates, or the meat can be pulled apart with a couple of forks right in the pot at the table and served with plenty of the sauce.