4-6 lb. brisket, chuck, or round roast
4 tbsp. olive oil
1 c. dry white wine
1/2 c. canned Italian tomatoes
5 sm. cloves garlic, crushed
2 med. onions, halved
3 sprigs parsley
2 bay leaves
2 tsp. salt
1 tsp. pepper
1 tsp. dried basil
1/2 tsp. dried thyme

Brown roast in olive oil. Pour in wine; reduce heat. Add all other ingredients. Simmer 4 hours.