Ingredients
2 cups onions, thinly sliced
2 pound beef roast (I used eye of round, but you can use any cut of roast you’d like)
7 to 8 cloves garlic, peeled
4 to 5 sprigs fresh thyme
2 to 3 sprigs fresh rosemary
1 1/2 teaspoons garlic salt
1 teaspoon black pepper
28 ounces crushed tomatoes
1/2 cup julienned, sun-dried tomatoes
3 cups dry, red wine
1 cup beef broth
Preparation
