Italian Pot Roast

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Southern Living


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1 (4 1/2-pound) rib-eye roast, trimmed*

2 tablespoons vegetable oil

1 (15-ounce) can tomato sauce

1/2 cup red wine

2 large tomatoes, chopped

1 medium onion, minced

4 garlic cloves, minced

1 tablespoon salt

1 tablespoon pepper

2 teaspoons chopped fresh or 1 teaspoon dried basil

2 teaspoons chopped fresh or 1 teaspoon dried oregano

1 (16-ounce) package red potatoes, cut into wedges

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons all-purpose flour

1 cup beef broth or water

Garnish: chopped fresh parsley

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