3 1/2 lbs. beef, boneless rib eye or New York strip or use round or eye of the round-which will be tougher but very tasty.
2 1/4 c. red wine, dry; plus 2 tbsp. for deglazing
1/4 c. sweet Marsala (or Port); plus 2 tbsp. for deglazing
4 bay leaves
1 tsp. black pepper, finely ground
1/4 c. olive oil
1/2 tsp. salt

Marinate the beef in the wine, bay leaves, and pepper for 3 hours. Place the beef in a heavy pot, where it fits snugly. Pour in the marinade and the oil.