2 tbsp. olive oil
1 rum roast of beef (about 4 lbs.)
Coarsely ground black pepper to taste
3 c. coarsely chopped onions
8 carrots, cut in 3-inch lengths
6 lg. cloves of garlic, halved
1 (28 oz.) can Italian plum tomatoes
1/2 c. dry red wine
6 med.-size potatoes, skins on, quartered
1/4 c. chopped parsley, plus some for garnish
1 tbsp. dark brown sugar

Preheat oven to 375 degrees. Heat oil in a Dutch oven or heavy ovenproof casserole. Over medium-high heat, brown meat well on all sides, sprinkle with pepper as it browns. Remove meat from casserole and set aside on a plate.

Add onions to casserole and cook over medium heat for 7 to 10 minutes, until lightly browned and wilted. Add carrots and garlic; cook a minute more.

Place meat and any accumulated juices on top of the vegetables. Crush tomatoes and add to the casserole along with any juice. Add wine, potatoes, 1/4 cup parsley, brown sugar and black pepper to taste. Stir gently, making sure potatoes are in the liquid.

Bake, covered, for 2 hours and 15 minutes, basting twice. Remove roast from casserole to a cutting board. Slice meat against the grain into 1/4 inch slices. Return slices to the casserole and bake, covered, 45 minutes more. Remove cover, baste with juices and bake an additional 30 minutes or until meat is very tender, about 3 1/2 hours in all.

Arrange slices of roast on a serving platter, surrounded by vegetables. Spoon some sauce on top; garnish with chopped parsley. Serve remaining sauce on the side. Serves 10.