Classic Pot Roast

This recipe came from my WW New Complete Cookbook.  I am entering it as written and will note my revisions as I go.

2 tbsp. + 2 tsp. olive oil
2lbs bottom or top round bonelss beef roast, trimmed of all visible fat
2 onions finely chopped---I only use 1
1/2 carrot finely chopped---I used 8 baby carrots
1 celery stalk, finely chopped--I used 3 stalks
2 garlic cloves, minced
1 1/2 tsp. finely chopped fresh rosemary or 1/2 tsp. dried---I used about half
1 1/2 tsp. finely chopped fresh sage or 1/2 tsp. dried
6 juniper berries crushed (optional)---I didn't use them
1/2 C. dry red wine---I used chianti
1 can chopped plum tomatoes with juice---I used a 14oz. can
1 C. low sodium beef broth
1/2 tsp. salt
freshly ground pepper to taste

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 to the pan.  Saute, stirring constantly until the vegetables are golden and fragrant, about 10 minutes.

Add the wine, turning up the heat slightly and scraping up the browned bits from the bottom of the pan.  Return the roast 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 the pan 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.

Slice the meat thinly across the grain.  Skim the fat from the gravy.  Return the mat 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.

I have made this recipe in a crock pot for about 6-8 hours on low and it worked well too.