Cooking time: 2 hours
2 Tablespoons plus 2 teaspoons olive oil
2 pounds bottom or top round boneless beef roast, trimmed of all visible fat
2 onions, finely chopped
1/2 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1 1/2 teaspoons finely chopped fresh rosemary, or 1/2 teaspoon dried
1 1/2 teaspoons finely chopped fresh sage, or 1/2 teaspoon dried
6 juniper berries, crushed (optional)
1/2 Cup dry red wine
1 Cup chopped canned plum tomatoes, with juice
1 Cup low-sodium beef broth
1/2 teaspoon salt
Freshly ground pepper, to taste
1. In a large nonstick saucepan or Dutch oven over medium heat, heat the oil. Add the roast and brown on all sides, about 6 minutes. Transfer the roast to a plate. Add the onions, carrot, celery, garlic, rosemary, sage and juniper (if using) to the pan. Saute, stirring constatntly, until the vegetables are golden and fragrant, about 10 minutes.
2. Add the wine, turning up the heat slightly and scraping up the browned bits from the bottom of the pan. Return the roast to the pan and cook 2 minutes. Stir in the tomatoes, stock, salt and pepper (the liquid should cover only about 1/3 of the meat); partially cover and bring to a boil. Reduce the heat, cover, and simmer gently, turning the meat occasionally, until tender when tested with a fork, about 2 hours.
3. Slice the meat thinly across the grain. Skim the fat from the gravy. Return the meat to the gravy in the pot and reheat over low heat. If you desire a thicker gravy, boil the gravy over high heat, for a minute or two, keeping the sliced meat warm.