Chianti Braised Pot Roast

3 lb chuck or arm roast
Olive oil
2 carrots, rough-cut
2 stalks celery, sliced
1 onion, rough-cut
4-5 garlic cloves, crushed
½ bottle red wine
1-quart chicken or beef broth (or to cover meat by 2/3)
1 sprig thyme
2 bay leaves
1 sprig fresh rosemary
2 tablespoons tomato paste
2 cups whole tomatoes, broken
Salt & pepper

Heat a heavy braising pan and brown the meat in olive oil on all sides. Remove the meat and sauté the vegetables until they begin to brown. Add the garlic and sauté quickly.

Add the tomato paste and sauté briefly.
(You can add a couple of tablespoons of flour here if you prefer a thicker sauce)
Deglaze with red wine and reduce by 1/3.
Add the tomatoes
Add the stock and herbs and return the meat to the pan
Simmer gently and braise covered in a 325-degree oven until fork tender, 1 1/2 – 2 hours.

Serve over soft polenta.